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Foodgeek: |
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Rating: |
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Servings: |
3 quarts |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6 cups water
2 tsp. salt, divided
1 lb. green beans, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 md. potatoes, peeled and quartered
1 cup fresh or frozen corn
2 cups fresh or frozen peas
6 tbsp. butter or margarine
2 cups whipping cream
2 tbsp. minced fresh chives
1/2 tsp. pepper
1/4 tsp. paprika
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Directions:
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In a large saucepan or Dutch oven, bring water and 1 tsp. salt to a boil. Add beans, carrots and potatoes. Cook for 15 minutes. Add corn and peas. Cook an additional 5 minutes, or until tender. Drain, reserving 2 cups liquid. Set vegetables aside. In the same saucepan, combine reserved liquid, butter, cream, chives, pepper, paprika and remaining salt. Add vegetables and heat through.
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