Uncle Bill'S Fresh Young Pea & Vegetable Soup

Name: Uncle Bill'S Fresh Young Pea & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 teaspoons 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 (petite) or 2 cups 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

Servings: persons

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 teaspoons 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 (petite) or 2 cups 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

1
In a cooking pot on medium-high heat, melt butter and add olive oil.
2
Add chopped onions and saute' on medium-high heat for 5 minutes.
3
Add garlic and saute' for another 2 minutes.
4
Add chicken broth and water and bring to boil.
5
Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
6
Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
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
Reduce heat and add whipping cream slowly, stirring all the while when adding.
9
Adjust seasonings to taste.
10
Remove soup from heat and let stand for 10 minutes before serving.
11
Refrigerate any unused portions.

999

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons butter, 1 tablespoon extra virgin olive oil, 1 medium onion, chopped small, 3 large garlic cloves, chopped small, and more.

Yes, Uncle Bill'S Fresh Young Pea & Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!