Garden Gold Soup
|Carrots||6 Medium, cut up|
|Potatoes||3 Medium, peeled and cubed|
|Celery stalks with leaves||3 , cut up|
|Onions||2 Medium, quartered|
|Water||4 Cup (64 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Place 1/4 of the vegetables and 1 cup of the water in a blender container.
Cover and blend till coarsely chopped.
Transfer mixture to a large kettle.
Repeat process 3 times, using remaining vegetables and water.
Stir in bouillon granules, dillweed, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; simmer till tender, 45 to 60 minutes.
Place half of the cooked mixture in blender container.
Cover; blend till smooth, about 1 minute.
Repeat process with remaining mixture.
Return pureed mixture to kettle; stir in milk and butter.
Cover; heat through