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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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 6|
|Calories from Fat: 77 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.6mg||7 %|
|Sodium 40.6mg||1 %|
|Potassium 651.8mg||17 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 23.6g|
|Protein 3.8g||5 %|
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Calories per serving: 191
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