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
cauliflower, separated into florets
fresh spinach, cut up
( 2 cups)
1 1/2 teaspoons
2 tablespoons snipped dill weed or 2 tablespoons
- 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.