Ingredients

Instructions

  1. Cook the peas and the celery in the chicken stock for 45 minutes.
  2. Once the peas are tender, puree.
  3. Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
  4. If you find the soup too thick add the optional water.
  5. Add the margarine mixture to the soup and simmer 15 minutes before you serve.