Ingredients
- New Potatoes - 1 lb
- Carrots - 1 lb
- Green Beans - 1 cup
- Peas - 1/2 cup
- Dill - 1 tablespoon
- Chives - 1 tablespoon
- Milk - 3 Cups
- Heavy Cream - 1/2 cup
- Butter - 1/2 cup
- Salt - 1/2 tsp
- Black Pepper - 1/4 tsp
Instructions
First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.
In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.
Add dill and chives and let simmer for at least 10 minutes. Serve warm.