I made this soup last week and shared it on my Instagram. And I got a split of messages – half that had no idea of it and had never heard of it. And then the other half remembered it from childhood but had no idea how to make it. To me, it’s a sign that its summertime. The key though is they have to be fresh veggies—all of it. Freshly picked from the garden or it just won’t taste the same.
Lots of names for this soup exists like creamed veggies, summer stew, Mormon soup, and summer soup. No matter what you call it, it’s so so tasty.
All you need is potatoes, peas, carrots, fresh dill, heavy cream and cornstarch.
- 4 cups potatoes bite-sized chopped
- 3 cups peas freshly shelled
- 2 cups carrots bite-sized chopped
- 8 cups water
- 1 tsp salt
- 1 cup fresh dill chopped
- 4 tbsp cornstarch
- 1/2 cup water
- 1 cup heavy cream
- salt + pepper
- In a medium-sized pot put carrots and potatoes and cover with water. Add salt. Bring to a boil with a lid on.
- As soon as the potatoes are fork tender, add the peas and bring it back to boil. Add in the chopped dill.
- Combine the cornstarch with water and mix together well. Add into the creamed veggies and stir well. Keep stirring the stew until it thickens. Add salt and pepper to taste.
I promise it’s the perfect summer meal.