Because I live in Canada and we have snow on the ground 7 months out of the year, I really revel in the flavors of fresh summer vegetables. With the shortness of our growing season, I try to snatch up as much produce as I can and combine the sweet earthiness in simple ways to showcase the freshness. This soup was born out of the remnants of the many summer fare dishes I had prepared: boiled baby potatoes, dill cream, sauteed green beans, and a couple cooked chicken thighs. Leftovers that were given new life.
It was a seriously good life indeed. Cut too short by the clang of the soup ladle on the bottom of an empty soup pot. Can I just tell you that I was actually sad when this soup was gone? I need more of this soup in my life!
1 cup carrots, peeled and diced small
1/2 onion, diced
1 cup green beans, tipped and diced
2 cups baby potatoes, quartered (or cut about same size as other veggies)
1 cup chicken or vegetable stock
1 cup leftover dill cream (or 1 tbsp butter, 1 tbsp flour, 1 cup half and half cream and 2 tbsp fresh dill)
3-4 cups milk
1/2 cup leftover chicken (optional)
1/2 cup peas
1/2 cup corn
Salt and pepper
1 tbsp fresh dill, chopped
In a large pot over medium heat, add a tbsp or two of oil and add the carrots and onion. Saute for 2-3 minutes until they've had a chance to soften a bit, then add the green beans and potatoes. Continue to soften the vegetables for about 5 minutes. Add the stock to the veggies and turn the heat to medium-low, stir and put a lid on. This is going to help quicken the process of softening the veggies. Simmer and stir occasionally for about 5-8 minutes or until the veggies are tender. If you don't have leftover dill cream, push the veggies to the edge of the pot and add the butter and flour to the middle. Stir and let cook for a minute or so just to let the flour cook a bit then slowly stir in the cream and keep stirring until no lumps remain. Add the dill and stir through. If you have leftover dill cream, just dump into the bottom of the pot and stir until heated through. Slowly stir in the milk until combined with the rest of the ingredients. Depending on how thick your roux was, you may need only 3 cups of the milk or all 4. Stir in until it reaches your desired consistency. It will thicken up a bit as it cooks. Stir in the peas and corn (fresh or frozen) and let simmer for 5 minutes until heated through. Season well with salt and pepper, and stir in some more fresh dill at the very end. Remove from the heat and serve.
Click here for printable version of Creamy Summer Vegetable Soup
I'm sure that my introduction gave it away, but I fell in love with this soup. I want to marry this soup. I want this soup to have soup babies so I can go on eating more and more of this soup. And while you may think it's crazy to make a creamy soup in summer, just wait for a rainy day when the temperatures cool off a bit. You will thank me for it.
This soup is really inexpensive to make. For more inexpensive meal ideas check out the $5 Dinner Challenge.
If you are looking for more green bean recipes, check out $5 Dinners Grow. Eat. Save. - Green Bean Edition.