Pea Cottage Cheese
Soup
This one is a little
unusual, but a favorite at our home. It is a vegetarian soup that goes
well
with a salad and bread for a light dinner.
1 medium potato,
chopped
2 stalks celery, peeled and chopped, including leaves
1 medium onion, chopped
1/2 cup chicken broth
1/2 tsp. dried basil
salt and pepper to taste
2 cups cream style cottage cheese
8 oz. frozen peas
1 cup milk
In a 2 quart saucepan
combine potato, celery, onion, chicken broth, basil,
salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15
minutes or until
vegetables are tender. Meanwhile, in a blender combine
cottage cheese, peas and milk. Cover and
blend until smooth. Stir into
the vegetables in the saucepan. Heat through. 6 servings.
