1 - First, cook your vegetables.

2 - Bring a large pot of salted water to boil.

3 - Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot.

4 - Strain vegetables and set aside.

5 - In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.

6 - Add milk and cream and bring the soup to a boil.

7 - Turn the heat down to low and season with salt and pepper.

8 - Add dill and chives and let simmer for at least 10 minutes.

9 - Serve warm.