*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place a soup pot over medium heat and add the onions, celery, carrots, leeks, garlic, thyme and bay leaves. Sweat vegetables covered for 10 minutes, stirring regularly. Add the chicken stock and simmer for one hour.
Remove bay leaves and thyme and add frozen peas. When peas are cooked (1-2 minutes), add fat-free or low-fat lactose-free milk and bring to a boil. Remove from heat and carefully puree in a blender. Add nutmeg and ham cubes and salt or pepper to taste. Ladle soup into bowls and garnish with croutons if desired.