Plantation Soup

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 (8/1/2-ounce) can carrots, drained and diced
½ cup chopped celery
½ cup chopped onion
¼ cup butter or margarine
4 teaspoons instant chicken bouillon
3/1/2 cups water
2 cups instant potato buds
2/1/2 cups milk
½ teaspoon lemon juice
1/1/2 teaspoons salt
½ teaspoon pepper
1 (17-ounce) can small early peas, drained
Chopped chives

Directions: In large saucepan, saute carrots, celery and onion in butter until tender. Add chicken bouillon and water. Bring to a boil. Reduce heat; simmer 15 minutes. Stir in potato buds and milk. Add lemon juice, salt, pepper, and peas. Heat through. Garnish with chives. Serves 6 to 8.