Carrot Soup with Peas



½ stick butter                                                                                                 ¼ tsp. dried marjoram

1 lb. carrots, shredded                                                                               ¼ tsp. dried thyme

8 green onions, minced                                                                            1½ quarts chicken stock

1 cup finely chopped potatoes                                                              3 cups frozen non-dairy creamer, thawed

1 small garlic clove, minced                                                                    1 10-oz. pkg. frozen tiny peas,

1/3 tsp. dried tarragon                                                                                               thawed

¼ tsp. dried chervil                                                                                    Salt and pepper to taste



In a heavy stockpot, melt butter over medium low heat.


Add carrots, onions, potatoes, garlic and seasonings. Cover and cook, stirring occasionally, until vegetables are wilted, about 10 minutes.


Add chicken stock. Boil uncovered over medium-high heat until potatoes are tender, about 15 minutes more, stirring occasionally.


Transfer mixture in batches to a food processor or blender. Purée.


Return to pot and reheat.


Gradually stir in non-dairy creamer and peas. Continue cooking until soup is just heated through. Season to taste with salt and pepper.


Yield: 20 4-oz. servings