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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can have this simple, tasty soup ready in a flash. Ingredients:
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 |
Directions:
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.
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