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Note: This is a traditional maritime recipe.
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It is not heavily seasoned.
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The broth is just thatbrothy.
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If youre looking for a stew, this isnt it.
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The cooking times listed below are what I use.
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Generally, you want the veggies, especially the beans, to be tender crisp.
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Some people like their veggies softer, and will cook longer, thus the frequent use of the word about.
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Fill a Dutch oven about halfway full with water, and salt the water lightly (about 1/2 teaspoon of salt).
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Bring water to a boil.
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Add the potatoes to the boiling water.
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Cook for about 7 minutes.
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Then add the carrots to the pot, and continue cooking for about 5 minutes.
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Next add the yellow and green beans to the pot, and continue cooking for about 5 minutes.
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Finally, add the peas, and continue cooking for about 3 minutes.
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Drain off most of the water but leave about an inch of water (no more) in the bottom of the pot with the vegetables.
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Return the pot to the stove, and reduce burner heat to low.
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Add the blend (or in the US I think its called half-and-half) and butter, and some salt and pepper (I start with 1/4 teaspoon of each).
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Gently stir to combine, allowing the the blend and butter to heat through.
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As youre stirring, the potatoes might break up a bit.
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Not to worry.
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As the blend and butter heat through, the broth may begin to thicken.
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This is normal.
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Dont allow the mixture to boil.
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Once the mixture has heated through, it is ready to serve.
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Season with a little salt and pepper to taste.
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Serve with bread to sop up the extra broth.
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Store any unused portions in the refrigerator, and re-heat before serving.
