This family recipe is from my Grammie and calls for the freshest earliest vegetables from the garden. A staple in our house growing up , we look forward every summer to the first bowl of this delicious, wholesome meal. It is even better the second day!!
*Quantities in this recipe are vague. Grammie when pressed, responds, “Oh you know…enough…”
Baby Potatoes (scrubbed not peeled) Baby Carrots (scrubbed not peeled) Young tender string Beans (yellow and green) Fresh Peas Cream and or milk
The most important trick to this recipe is to boil the vegetables in the least amount of water** you can get away with; say a couple of inches in the bottom of the pot. Potatoes first, then carrots and then the legumes. When the vegetables are still not quite soft, turn down the heat and add milk or cream (how thick and rich do you want it? We usually use blend cream.) We also add just a pat of butter. Salt and pepper to taste. Do not boil.
**This is because you don’t want to drain off all the flavour and vitamins in the water but you don’t want your hodgepodge too thin!