Pea Soup - cooking recipe

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

Preparation

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