Directions:
- In a large 10 cup saucepan, on medium-high heat, melt butter, add olive oil and stir to blend.
- Add carrots, scallions, onions and saute' for 3 minutes, stirring frequently.
- Add flour, stirring constantly until well blended, about 1 minute. DO NOT LET MIXTURE BURN.
- Add chicken broth, water, chicken soup base, potatoes and cook for about 10 minutes or until potatoes are tender, stirring occasionally.
- Add peas, celery and reduce heat to simmer and cook until carrots are tender, about 4 minutes. DO NOT OVERCOOK PEAS.
- Process the soup in a food processor or blender in batches until smooth and return to saucepan.
- Stir in whipping cream, sugar, salt, nutmeg and sherry and heat soup through.
- Adjust seasonings to taste.
- Serve with a sprinkle of minced parsley.
- This soup may be eaten HOT or COLD.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.18 Kcal (512 kJ) | ||
| Calories from fat | 67.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 12% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 5% | |
| Sodium | 449.53mg | 19% | |
| Potassium | 266.45mg | 6% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.2 Kcal (265 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 12% | |
|---|---|---|---|
| Cholesterol | 8.37mg | 5% | |
| Sodium | 232.54mg | 19% | |
| Potassium | 137.83mg | 6% | |
| Total Carbs | 5.25g | 3% | |
| Sugars | 1.47g | 11% | |
| Dietary Fiber | 1.1g | 9% | |
| Protein | 0.86g | 3% | |
| Vitamin C | 6.6mg | 21% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.3mg | 3% | |
| Calcium | 23.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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