Hearty Vegetable Soup

DIRECTIONS

1. Melt butter in a large Swiss Diamond 6-8 quart stock pot.
2. Add chopped scallions and sauté 6-8 minutes until soft.
3. Add water and salt and bring to a boil.
4. Reserve 2 cups of the peas-and-carrots blend and set aside.
5. Add the remaining peas-and-carrots and the salt to the pot and return to a boil.
6. Reduce heat and simmer for an additional 10 minutes until the vegetables are heated through and soft.
7. Remove from heat.
8. Using a Swiss Diamond immersion blender*, blend soup until smooth.
9. Add reserved 2 cups of peas-and-carrots to the pot.
10. Stir to combine.
11. Serve hot sprinkled with croutons.
12. Delicious and heartwarming!

*Notes

1. If you don't have an immersion blender you can blend the soup in batches in a regular blender or a food processor.

2. I strongly recommend using butter for this recipe rather than a substitute. The little bit of butter in this recipe packs a lot of flavor!!