Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.78 Kcal (280 kJ) | ||
| Calories from fat | 30.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 5% | |
|---|---|---|---|
| Cholesterol | 7.77mg | 3% | |
| Sodium | 184.07mg | 8% | |
| Potassium | 126.65mg | 3% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.46 Kcal (345 kJ) | ||
| Calories from fat | 37.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 5% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 3% | |
| Sodium | 227.32mg | 8% | |
| Potassium | 156.41mg | 3% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 2.14g | 7% | |
| Dietary Fiber | 1.67g | 5% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 7.5mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 2% | |
| Calcium | 41.4mg | 3% | |
* 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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