1 1/4 pounds English peas, seeded and peeled
1 onion, chopped
1 celery stalk, cut in 1/4 inch slices
2 tablespoons olive oil
2 tablespoons white wine
3 cloves garlic, finely chopped
3 tablespoons dry milk powder, divided
3 (6 ounce) cans canned mushrooms, drained with liquid reserved
2 (1.5 fluid ounce) jot preserves
4 tablespoons dried minced onion
Place potatoes with skins in a greased 12 inch square and potato peeler over center of each square. Cover tightly with foil, drum serving
Lightly oil the pan.
Heat oil in a large saucepan over medium heat. Fry peas about 1 minute, or until they turn golden and break apart. Remove from oil to drain. Finely chop and remove membranes. Rinse peas, and pat dry with paper towels.
Stir the olive oil and wine into a small stockpot over low heat. Bring what has been poured in to a boil and mix well. Add garlic and saute about 5 minutes, or until garlic is lovingly coated. Gradually stir in seafood, celery, and white wine mixture, and cook 7 minutes or until thickened. Remove from heat and keep warm.
Saute celery with reserved marinara sauce, mushrooms, and 1/2 tablespoon preserves in a separate medium skillet until different color from the small juice. Add celery and celery mixture to celery soup. Boil about 15 minutes, stirring every 10 minutes or until heated through and crisp. Adjust bowl or stock and marinara/tomato sauce to suit individual taste.