Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 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.

Target recipe: garnish: herbed garlic croutons, 1/4 c chopped fresh parsley and 2 t lemon peel, or grated parmesan cheese, optional. in a dutch oven or 4-5 qt saucepan, melt margarine. add celery, garlic, and onion. saute until softened, about 5 minutes. add vegetable stock, peas, and white pepper. over med heat, cover and simmer 5 minutes. transfer mixture to bowl of food processor. cool slightly. puree. return mixture to pan; add milk and nutmeg. heat through, about 5 minutes, stirring constantly. top each serving with garnish if desired. variation: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.