Ingredients
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10 cups water
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1 tablespoon salt
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2 large yukon gold potatoes, scrubbed and cut into 8 pieces (for mashing)
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4 tablespoons butter
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3/4 cup whipping cream
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1 large onion, chopped small
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1 tablespoon butter
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4 medium size carrots, scrubbed and sliced 1/8 inch thick
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4 large garlic cloves, chopped small
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4 cups vegetable broth or 4 cups chicken broth
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2 large yukon gold potatoes, scrubbed and cubed 3/8 inch
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2 large celery ribs, cut small
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3 cups frozen tiny peas
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3 tablespoons dried dill weed or 6 tablespoons chopped fresh dill weed
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1/2 teaspoon black pepper
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1/16 teaspoon cayenne pepper
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1 cup cauliflower floret
Instructions
- In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
- Reduce heat to simmer and cook until potatoes are just tender.
- Remove potatoes to a large bowl, saving the cooking water in the pot.
- Add butter to the potatoes and mash.
- Now add whipping cream and mix well to incorporate; set aside to add later to pot.
- In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
- When onions are done, add to the cooking pot.
- Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
- Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
- Add reserved mashed potato mixture, stir well and bring to boil.
- Reduce heat to simmer and cook for 3 minutes.
- Adjust seasonings to taste.
- You may also puree all or part of the soup, depending on how you prefer the soup.
- Serve soup hot.
- Refrigerate any unused portion of soup.
- NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
- Remove strings from pea pods and discard.
- Cut pea pods into small pieces and add to soup when adding the petitie peas.