Hodge Podge

About This Recipe

Instructions

1. 1

   First, cook your vegetables.

2. 2

   Bring a large pot of salted water to boil.

3. 3

   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.

4. 4

   Strain vegetables and set aside.

5. 5

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

6. 6

   Add milk and cream and bring the soup to a boil.

7. 7

   Turn the heat down to low and season with salt and pepper.

8. 8

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

9. 9

   Serve warm.