american · 0 min · serves 4

Hodge Podge

Ingredients

• 1 lb potato
• 1 lb carrot
• 1 cup green beans
• 0.5 cups peas
• 1 tbsp dill
• 1 tbsp chives
• 3 cups milk
• 0.5 cups double cream
• 0.5 cups butter
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

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. In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
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. Add dill and chives and let simmer for at least 10 minutes. Serve warm.