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Categories:
water carrots potato fresh green peas green beans cauliflower fresh spinach milk flour whipping cream salt pepper dill
Viewed: 65 - Published at: 6 years agoIngredients
- 2 cups water
- 2 small carrots, sliced
- 1 medium potato, cubed
- 3/4 cup fresh green peas or 3/4 cup frozen green pea
- 1 cup cut fresh green beans or 1 cup frozen green beans
- 1/4 small cauliflower, separated into florets
- 2 ounces fresh spinach, cut up (2 cups)
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1/4 cup whipping cream
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 tablespoons snipped dill weed or 2 tablespoons parsley
Method
- Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes.
- Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.
- Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.
