Uncle Bill's Sweet Pea Soup

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large carrot, peeled and diced small
• 3 large scallions, sliced small
• 13 cup onion, diced small
• 1 tablespoon all-purpose flour
• 1 12 cups chicken broth
• 1 cup water
• 2 teaspoons chicken soup base
• 1 medium potato, peeled and diced small
• 1 (12 ounce) package frozen sweet peas (thawed)
• 1 large celery rib, chopped small
• 12 cup whipping cream
• 14 teaspoon granulated sugar
• 14 teaspoon salt
• 18 teaspoon freshly grated nutmeg
• 2 tablespoons dry sherry (optional)
• 14 cup finely chopped fresh parsley (to garnish)

1. In a large 10 cup saucepan, on medium-high heat, melt butter, add olive oil and stir to blend.
2. Add carrots, scallions, onions and saute' for 3 minutes, stirring frequently.
3. Add flour, stirring constantly until well blended, about 1 minute.
4. DO NOT LET MIXTURE BURN.
5. Add chicken broth, water, chicken soup base, potatoes and cook for about 10 minutes or until potatoes are tender, stirring occasionally.
6. Add peas, celery and reduce heat to simmer and cook until carrots are tender, about 4 minutes.
7. DO NOT OVERCOOK PEAS.
8. Process the soup in a food processor or blender in batches until smooth and return to saucepan.
9. Stir in whipping cream, sugar, salt, nutmeg and sherry and heat soup through.
10. Adjust seasonings to taste.
11. Serve with a sprinkle of minced parsley.
12. This soup may be eaten HOT or COLD.

butter, extra virgin olive oil, carrot, scallions, onion, flour, chicken broth, water, chicken soup base, potato, frozen sweet peas, celery, whipping cream, sugar, salt, nutmeg, sherry, parsley

Taken from www.food.com/recipe/uncle-bills-sweet-pea-soup-153474 (may not work)