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.
