1. Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes. 2. Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute. 3. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed. ---------------------------------------------------------------------------
Nutrition
Ingredients
