Peas and Carrots Stew (v)

Ingredients

• 1 lb frozen petite peas
• ½ lb carrots, chopped
• 2 tbs butter
• 1 tbs flour
• 1 small onion, chopped
• 3 scallions, chopped
• 1 tbs butter
• 1¼ C vegetable stock or water
• ¼ tsp salt
• ½ tsp pepper
• ½ tsp thyme

Directions

1. Melt Butter: In a large saucepan over moderately high heat, melt butter.
2. Sauté Aromatics: Add onion and scallions and cook, stirring, until softened.
3. Build Soup: Stir in flour, then add stock, carrots, salt, pepper, and thyme. Bring to a boil.
4. Simmer: Cover, reduce heat to moderate, and cook ~8 minutes, until carrots are just tender.
5. Add Peas: Stir in peas, cover, and simmer ~5 minutes more, until vegetables are tender.

Chef's Notes

• This is a vegetarian dish. Substitute the butter with a plant‑based alternative to make it vegan.
• Add 3-4 chopped button mushrooms and small fingerling potatoes for extra heartiness. If using potatoes, add them with the carrots so they cook through fully.
• Excellent comfort food for a cold, rainy winter evening.

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