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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Best made with the very freshest veggies that you can find. Ingredients:
2 cups vegetable stock |
5 small potatoes, peeled and halved |
1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
6 green onions, cut into 3 inch lengths |
12 baby carrots |
1 1/2 lbs fresh green beans, cut into 1-inch lengths |
2 cups fresh shelled green peas |
2 cups half-and-half |
3 tablespoons all-purpose flour |
Directions:
1. Heat stock to boiling in a medium pot; add potatoes. Reduce to a Simmer until potatoes are soft, about 20 minutes.
2. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. If you can't find fresh peas, frozen works just fine.
3. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables slowly.
4. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
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