Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 minced Garlic Cloves
  • 4 cups low sodium Chicken or Vegetable Stock
  • 1 cup Water
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 5 lbs Small New Potatoes (waxy type), quartered or halved
  • 3 medium Carrots, peeled and sliced into thick rounds
  • 8 oz Green Beans, trimmed and cut into 1-inch pieces
  • 1 cup Fresh or Frozen Peas
  • 5 cups Whole Milk or 2% Milk
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Summer Savory, finely chopped
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep the Vegetables (Mise en Place): Chop all vegetables to roughly the same size (1.5 cm) to ensure even cooking. Measure out liquids and herbs.
  2. Sauté Aromatics: Melt the butter in a large stockpot over medium heat. Add the diced onion and a pinch of salt. Sauté gently until soft and translucent (about 5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Broth: Pour in the chicken/vegetable stock and water. Stir well, scraping up any fond from the bottom of the pot. Season lightly with 1 teaspoon of salt and pepper. Bring to a simmer.
  4. Add Slow-Cooking Vegetables: Add the potatoes and carrots to the simmering broth. Reduce heat to medium-low, cover the pot, and simmer for 10–12 minutes, or until the potatoes and carrots are just beginning to soften (par-cooked).
  5. Add Medium-Cooking Vegetables: Stir in the cut green beans. Continue to simmer, uncovered, for another 6–8 minutes, until the beans are tender-crisp (al dente).
  6. Introduce Dairy: Reduce the heat to low. Stir in the whole milk and heavy cream. Crucially, do not allow the soup to come to a rolling boil after adding the dairy; maintain only a gentle simmer/steam.
  7. Add Final Vegetables and Herbs: Stir in the fresh or frozen peas and the chopped summer savory. Cook for 2–3 minutes, until the peas are bright green and warmed through.
  8. Taste and Adjust: Taste the soup and adjust the salt and pepper as needed for perfect seasoning.
  9. Serve: Ladle into bowls, garnishing each serving with a sprinkle of fresh parsley.