It’s a New Brunswick/Nova Scotia tradition using bits and pieces of freshly harvested garden vegetable most often pepared in August. Such simple ingredients prove shockingly good with potatoes, carrots, garden beans, corn (1/2 ear per person person) peas, either sugar pod, shelled or both. The pot has enough water to half cover veggies, added step by step so none are over cooked. At the end stir in a generous dollop of cream. Since it is a hodgepodge several other ingredients are often added but we were more than pleased with this simple dish and the broth was amazing. This is an approximation of what we were served at a restaurant in New Brunswick on the Canadian U.S. border.
6 small potatoes – well scrubbed or peeled
6 medium size potatoes (we used our Rainbow blend of two orange, two yellow and two red but excluded purple because it is too heavily pigmented. Each carrot cut into three pieces.
Two large handfuls whole green and yellow beans
Corn, i/2 ear per person
1.5 cups peas-I used Oregon Giant Sugar Pod
1/2 cup cream —set aside
salt & pepper to taste
Fill a Dutch oven or other pot wider that’s wider than deep with water about half way full. Bring to a boil and add 1:Potatoes- Cook potatoes for 7 minutes
2:Carrots each cut into 3 pieces cook an additional 7 minutes
3:Corn and Beans add and cook additional 5 minutes
4:Peas add and cook for about 3 minutes
Pour off water allowing 2 to 2.5 cup to remain and add cream, salt and pepper to taste. As with any soup recipe make it this way once and then don’t be afraid to experiment with more or fewer ingredients. This recipe fed 3 hungry adults.