Uncle Bill's Fresh Young Pea & Vegetable Soup

Ingredients

• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped small
• 3 large garlic cloves, chopped small
• 4 cups chicken broth
• 4 cups hot water
• 3 tablespoons chicken soup base
• 3 white nugget potatoes, washed and cubed 1/4 inch
• 4 small young carrots, washed and sliced 1/8 inch thick
• 3 tablespoons finely chopped fresh dill weed or 3 teaspoon dried dill weed
• 2 tablespoons finely chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1 cup cauliflower floret, broken into small pieces
• 1 1/2 cups chopped chopped small celery ribs
• 2 cups fresh young peas or use frozen tiny peas (petite)
• 1/2 large sweet red pepper, seeded and diced small
• 2 green onions, chopped small
• 3/4 teaspoon white pepper
• 1/2 teaspoon seasoning salt
• 6 tablespoons idaho potato flakes
• 1/2 cup whipping cream

Directions

1. 1

   In a cooking pot on medium-high heat, melt butter and add olive oil.

2. 2

   Add chopped onions and saute' on medium-high heat for 5 minutes.

3. 3

   Add garlic and saute' for another 2 minutes.

4. 4

   Add chicken broth and water and bring to boil.

5. 5

   Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.

6. 6

   Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.

7. 7

   Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.

8. 8

   Reduce heat and add whipping cream slowly, stirring all the while when adding.

9. 9

   Adjust seasonings to taste.

10. 10

    Remove soup from heat and let stand for 10 minutes before serving.

11. 11

    Refrigerate any unused portions.