Potage St Germain
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 can)|
|Condensed green pea soup||11 1⁄4 Ounce (1 can)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sliced cooked carrot||1⁄2 Cup (8 tbs)|
1) In a saucepan, combine the soups, milk, and cream until smooth.
2) Fold in carrot.
3) Place the saucepan over medium heat.
4) Heat up the soup by frequent stirring.
5) Serve in individual bowls and season with freshly ground black pepper, if desired.