Ingredients

Instructions

  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.