Ingredients
| 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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Instructions
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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