8 tablespoons Butter
2 cups diced Carrots
2 cups chopped Celery
6 tablespoons chopped Onions
1 cup Cold Water
1-1/2 tablespoons Sugar
2 teaspoons Salt
pinch of Pepper
1 can Whole Kernel Corn
1 package Frozen Peas
2 quarts Milk
2 tablespoons chopped Fresh Parsley, optional
Preparation:
1. Add butter to stockpot. Sauté diced carrots, chopped celery, chopped onions, cold water, sugar, salt and pepper until carrots are soft.
2. Stir in whole kernel corn, frozen peas, and milk.
3. Garnish with chopped fresh parsley.
Soup Making Tip
Pureeing Vegetables
Pureeing vegetables in a blender is a great way to thicken soups and make them filling to the appetite. Remove some vegetables to the blender, puree and add back to the soup. Consider adding extra vegetables to the soup if you plan on using this technique.
Soup Making Tip
Peas
Canned and frozen peas are nice additions to soups and stews. The pre-packaged varieties make adding peas easy and convenient.
