Recipe details

Summary

Vegetarian - Canadian

Ingredients

• 720 ml MilkOriginal: 3 cups
  Swaps (2)
• 120 ml ButterOriginal: 0.5 cups
  Swaps (2)
• 454 g CarrotOriginal: 1 lb
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 240 ml Green BeansOriginal: 1 cup
• 1 tablespoon Dill
• 120 ml Double CreamOriginal: 0.5 cups
  Swaps (3)
• 1 tablespoon Chives
• 120 ml PeasOriginal: 0.5 cups
• 454 g New PotatoesOriginal: 1 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   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.

2. 2

   In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.

3. 3

   Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.

4. 4

   Add dill and chives and let simmer for at least 10 minutes. Serve warm.