2 stalks celery

1 medium onion (yellow or white)

2 tablespoons butter or oil

2 cups Basic Vegetable Broth (see recipe on page 4)

1 (16-ounce) bag frozen baby peas

½ teaspoon garlic powder or 2 cloves garlic, minced

White pepper

½ cup milk (any type)

½ teaspoon nutmeg, plus extra for garnish (both optional)

Lemon peel (optional)

• Chop the celery and onion. In a soup pot, melt the butter on medium heat. Add the celery and onion, sautéing for 2 to 3 minutes. Pour in the broth, peas, garlic, and pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes.

• Remove from heat and allow to cool slightly. Using a food processor or blender, purée the mixture. Rewarm it in the soup pot with the milk and nutmeg (if using), stirring constantly for 3 to 5 minutes; do not allow it to boil. Garnish with grated lemon peel and a sprinkling of nutmeg.

* Prep time: 10 minutes; cooking time: 15 minutes

Serves 4–6

Thaw frozen vegetables before you will use them in a recipe. More than 2 cups of frozen vegetables could cause the food to heat too slowly at the beginning of the cooking process.