Uncle Bill's Fresh Young Pea & Vegetable Soup

Ingredients

• 3 tablespoons butter 
• 4 small carrots washed and sliced 1/
• 1 cup cauliflower 
• 1.5 cups rib celery stalks chopped
• 3 tablespoons chicken stock cube 
• 4 cups chicken broth 
• 1 tablespoon olive oil extra virgin 
• 3 tablespoons dill dried fresh finely chopped
• 2 tablespoons parsley dried fresh finely chopped
• 3 large garlic clove chopped
• 2 small spring onion chopped
• 6 tablespoons potatoes 
• 1 medium onion chopped
• 2 cups peas fresh (petite)
• 3  potatoes white washed and cubed 1/4 inch
• 0.5 large bell pepper diced sweet red seeded
• 0.5 teaspoon lawry's seasoned salt 
• 4 cups water hot
• 0.5 cup whipping cream 
• 0.8 teaspoon pepper white

Equipment

• pot

Directions

1. In a cooking pot on medium-high heat, melt butter and add olive oil.
2. Add chopped onions and saute' on medium-high heat for 5 minutes.
3. Add garlic and saute' for another 2 minutes.
4. Add chicken broth and water and bring to boil.
5. Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
6. Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
7. Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.Reduce heat and add whipping cream slowly, stirring all the while when adding.Adjust seasonings to taste.
8. Remove soup from heat and let stand for 10 minutes before serving.Refrigerate any unused portions.