התמונה להמחשה בלבדHodge Podge
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. This dish presents a celebration of delicate textures, highlighting the natural sweetness of carrots and peas alongside tender baby potatoes for a warm, comforting experience.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.
- 2In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
- 3Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.
Nutrition
- Calories
- 770
- Protein
- 23.1g
- Carbs
- 78g
Recommended Equipment & Products
- Cast iron Dutch oven
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To ensure all the vegetables cook evenly, make sure you chop harder ones like carrots and potatoes into smaller cubes, while leaving softer vegetables slightly larger. For an extra rich and comforting finish, stir in a bit of butter or double cream at the end. Let the children help by peeling the root vegetables or garnishing the dish with fresh herbs.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. This dish presents a celebration of delicate textures, highlighting the natural sweetness of carrots and peas alongside tender baby potatoes for a warm, comforting experience.
