Total Time
Prep 10 mins
Cook 10 mins

You can have this simple, tasty soup ready in a flash.

Ingredients Nutrition


  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.
Most Helpful

What a terrific full bodied soup. Was really easy to make. I used my "wand" to puree it. The carrots gave it a nice sweetness and the sherry was a nice topper!! This was quite the soup for a soup and sandwich dinner!! Thanks silky

Tebo November 13, 2003

This is a very earthy soup. The fresh pea taste comes through. Perfect for a light dinner. Not heavy like a lot of split-peas soups.

mary winecoff December 14, 2004