Stop # 2 on our cross country summer journey, friendly Nova Scotia
Blanch the vegetables: Bring a large pot of salted water to a boil. Have a large bowl of ice water on the side. Blanch the vegetables. Boil the carrots for 4 minutes, or until tender enough for your liking and immediately plunge into the ice water bath. Next, blanche the green beans for 1 minute, and repeat transfer to the ice bath water. Repeat with the asparagus (cook for 1 minute), and the potatoes (cook for 4-5 minutes) until tender. Drain the cooled vegetables and set aside.
Drain the pot and set back on medium heat. When hot, add the butter and diced bacon. Cook for 5 minutes, or until slightly rendred. Add the flour and stir into the fat. It should absorb and become a loose paste. While whisking, slowly stir in the chicken stock until smooth and its starting to thicken. Simmer for a couple of minutes.
Add in the cream, and stir to combine. It should be thick enough to coat the back of a spoon. Allow to simmer for a few minutes.
When ready, add in the vegetables. Allow to come back up to a simmer to warm them. Stir in the rice and frozen peas, again bring back to a simmer. Adjust the seasoning with salt and pepper.
Serve warm in a bowl with a generous sprinkling of fresh herbs on top.