NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté potatoes, carrots, celery, onions, garlic, salt and pepper in butter for 4 to 5 minutes or until vegetables start to soften.|
|3. Stir vegetable mixture into soup; bring to simmer. Cook for 5 to 8 minutes or until vegetables are tender. Stir in peas; simmer for 3 to 5 minutes or until heated through.|
|4. Cut each sheet of puff pastry into 4 rounds (if using); bake according to package directions until golden brown.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) each parsley and chives. Top with puff pastry round (if using).