Pea Soup

• 1 tablespoon butter
• 1 carrot, peeled and diced
• 2 -3 scallions, thinly sliced
• 1 tablespoon flour
• 1 (13 ounce) can evaporated skim milk
• 1/2 cup chicken broth
• 1 (10 ounce) package frozen baby peas, thawed
• 1 -2 tablespoon dry sherry
• minced fresh parsley
• lemon slice

1. In a 2-quart saucepan, melt butter and saute carrot and scallions.
2. Add flour and cook, stirring, until foamy.
3. Add the evaporated milk and the broth and bring to a boil, stirring occasionally.
4. Add peas, reduce heat, and simmer until carrots are tender, about 6-8 minutes.
5. Whirl the soup in a blender, a portion at a time, until smooth.
6. Return puree to the pan, stir in the sherry to taste, and heat through.
7. Serve hot or cold, float a lemon slice on each bowl of soup and sprinkle some parsley over.

butter, carrot, scallions, flour, milk, chicken broth, baby peas, sherry, fresh parsley, lemon slice

Taken from www.food.com/recipe/pea-soup-72498 (may not work)