Ingredients
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2 cups water
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2 small carrots, sliced
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1 cup cut fresh green beans or 1 cup frozen green beans
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1/4 small cauliflower, separated into florets
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2 ounces fresh spinach, cut up (2 cups)
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2 cups milk
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2 tablespoons all-purpose flour
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1/4 cup whipping cream
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1 1/2 teaspoons salt
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1/8 teaspoon pepper
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2 tablespoons snipped dill weed or 2 tablespoons parsley
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1 medium potato, cubed
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3/4 cup fresh green peas or 3/4 cup frozen green pea
Instructions
- 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.