Vegetable Dill Soup with Poached Egg - America's Table

Ingredients

• 1/2 cup peas
• 2 Russet potatoes, cubed
• 2 cups water for cooking potatoes and one cup of water for blanching beans
• 1/4 cup white onions, finely chopped
• 1 cup fresh green beans, chopped to 1″ size
• 1 cup cream
• 1 ½ cups whole milk (You can use skim milk but the broth won’t be as rich.)
• 1/3 cup dill, chopped
• 2 tablespoons butter
• 1 teaspoon salt for potato water and 1 teaspoon salt for water to blanch beans
• 4 eggs and water for poaching eggs
• Splash of vinegar for poaching the egg
• Salt and pepper to taste