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A gently simmered Canadian summer vegetable soup featuring new potatoes, green beans, carrots, peas, and sweet corn in a lightly creamy broth. The vegetables remain distinct and tender rather than melting into a purée.
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Staggered simmering gives firm vegetables time to cook without sacrificing the fresh flavor and shape that define this classic Canadian summer soup. A modest amount of cream rounds out the broth while preserving its lightness.
Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Do not freeze, as the cream and potatoes may become grainy.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout; do not boil. Add a splash of milk or water if the soup has thickened.
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