Anna made this soup for us when we visited the lake house last summer. The 2 grocery stores in town were selling fresh peas, raspberries and strawberries and when I asked what they usually do with the peas she said they were for this soup.
Serves 4
Ingredients
- 4 cups broth
- 1/4 cup white wine
- 5 small potatoes, peeled and halved or quartered
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 green onions, cut diagonally
- 4 carrots, peeled and roughly chopped
- 1/2 pound fresh green beans, cut in half
- 1 cups green peas
- 1 1/2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
Directions
- In a small bowl, stir together 1/2 cup of the half-and-half with the flour until smooth; add the remaining cup of half of the half-and-half, mix and set aside.
- Heat broth and wine to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 10 minutes.
- Add half-and-half mixture, salt, pepper, green onions, carrots and green beans; simmer for 5 minutes.
- Pull soup off the heat and add the peas and chopped dill. Serve immediately.