📝 Ingredients
- 1 lb new potatoes, (quartered)
- 1 lb carrots, (trimmed and cut in half (app. 4 medium carrots))
- 1 cup fresh green beans ((30-40))
- 1/2 cup green peas
- 1 Tbsp fresh dill, (chopped)
- 1 Tbsp fresh chives, (chopped)
- 3 cups milk
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/2 tsp salt
- 1/4 tsp black pepper
👨🍳 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.