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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.


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