If you follow me on twitter, you know that last Friday I did a bit of textual bemoaning that my Lenten meals are not always received with excitement.  However, I was surprised and heartened at the sound of the spoon hitting the empty dish of this soup I made in less than 30 minutes, so thought I would share it with you all in case you want to use it in some form this coming Friday.

Creamy Soup

Saute’ a few TBSP onions and celery (chopped) in a bit of butter in a medium saucepan.  Add 3 cups milk.

Mix 1/2 cup milk with 1 TBSP cornstarch or 2 TBSP flour (TIP:  I put them in a washed out jar, screw on the lid and shake for a minute).

Stir into saucepan.  Heat to a slow boil, stirring constantly.  continue to cook over med-low heat, stirring to thicken.

Meanwhile, boil about 1 cup of noodles (I had bow tie on hand).  Drain.

Five minutes before serving, stir in leftover salmon (or a package of it would probably be equivalent), about 1/2 cup of frozen peas, and about 4 oz of neufchatel cheese.  Stir until heated through.  Add noodles and serve with freshly grated parmesan.  We also had fresh spinach salad with this.