Cook vegetables in butter in a 5- to 6-quart heavy pot, covered,
over medium-high heat, stirring occasionally, until beginning to
brown and stick to bottom of pot, about 15 minutes. Add water,
1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer,
covered, until vegetables are tender, about 10 minutes. Transfer
3 cups soup to a blender with milk and blend until smooth (use
caution when blending hot liquids). Return to pot, then stir in dill
and salt and pepper to taste.
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