Pea Soup Recipe – Eats Now

Name: Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1 carrot, peeled and diced, 2 -3 scallions, thinly sliced, 1 tablespoon flour, and more.

Yes, Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea Soup

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