From the Garden...Cream of Green Pea Soup

When I suggested this recipe, Myrna said “Oh, no…you make it”.  Thanks to her, I did, and it’s delicious.  We decided it’s the onion and celery that makes this especially tasty.  It’s another excellent recipe from "Practical Produce"; one of my favorite cookbooks.

We’ll have it again; it’s not too hard to make and it’s really very good.  I didn’t enhance the color; I used frozen peas.  It’s a good recipe anytime of the year because you can use fresh, frozen or canned peas.

We served it with some Date Muffins for a great lunch.                

Cream of Green Pea Soup

  2        Tablespoons  Butter

  1        Large  Onion -- minced

  1        Tablespoon  Celery -- finely chopped

  2        Tablespoons  Flour

  2        Cups  Whole Milk

  2        Cups  Cooked Peas

     1/2  Teaspoon  Salt

     1/8  Teaspoon  Pepper

Melt butter; add onion and celery.  Saute for 10 minutes.  Blend in flour, and when well-mixed, add liquid slowly, stirring constantly.  Put peas in the blender.  Add to white sauce; season, mix well and heat through.

Alternately, add whole cooked peas to white sauce mixture; puree with a stick blender, season and heat through.

4 cups