Ingredients
Instructions
- Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
- Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
- Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
- Return to pot, then stir in dill and salt and pepper to taste.