Instruction

• 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
• In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through
• Add milk and cream and bring the soup to a boil
• Turn the heat down to low and season with salt and pepper
• Add dill and chives and let simmer for at least 10 minutes
• Serve warm