Summer Soup

To make it a richer thicker soup, chowder like use heavy cream instead of milk.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 15  baby carrots
• 1  cup sweet peas
• 2  cups green beans
• 1  small  vidalia onion, chopped
• 2  cups new potatoes, quartered
• 1  tablespoon sugar
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons flour
• 4  cups milk
• 2  tablespoons butter
•  chopped parsley

Directions

1. Cut carrots 2-inch sticks.
2. Scrub the new potatoes and slice into quarters.
3. Put the carrots, peas, beans, onions, and potatoes into a pot.
4. Add water just to cover.
5. Bring to a boil and cook for 5 minutes or until the vegetables are almost tender.
6. In another pot, combine the sugar, salt, pepper, flour, and milk and bring to a boil.
7. Drain vegetables, reserving 1 cup of the liquid.
8. Return vegetables and reserved liquid to the pot and add milk mixture.
9. Simmer for 10 minutes.
10. Top with butter and parsley.