Hodge Podge
A traditional Nova Scotian soup
- Prep Time:
- 5 mins
- Cook Time:
- 20 mins
- Total Time:
- 25 mins
- Serves
- 4
- Calories*
- 354
Ingredients
- 400g new potatoes
- 150g heirloom carrots
- 200g mixed beans
- 100g sugar snap peas
- 250ml whole milk
- 250ml 10% cream
- 50g butter
- Fresh parsley
- Salt and pepper
This simple but satisfying soup combines tender summer vegetables with a rich buttery broth. Its simple preparation and use of seasonal ingredients make it a much loved dish in Nova Scotia.
Instructions
-
1. Prepare the Potatoes
Cut any larger potatoes in half but leave small ones whole.
-
2. Prepare the Carrots
Top and tail the carrots. I usually give them a wash and leave them whole, but peel and cut them into 1-inch pieces if you prefer.
-
3. Cook the Potatoes and Carrots
Put the potatoes and carrots into a large saucepan and cover with water. Bring to the boil, reduce the heat slightly and cook for 10 minutes.
-
4. Prepare the Beans
While the potatoes and carrots are cooking, top and tail the beans.
-
5. Prepare the Sugar Snap Peas
Cut any stems or tough ends off the sugar snap peas.
-
6. Prepare the Parsley
Finely chop the parsley.
-
7. Cook the Beans and Sugar Snap Peas
Once the potatoes and carrots are done, add the beans and sugar snap peas to the saucepan. Continue cooking for 5 minutes.
-
8. Drain the Vegetables
Reserve 250ml of cooking water from the pan and then drain the vegetables.
-
9. Make the Broth
In the same pan, gently heat the butter, milk, cream and reserved cooking water. Do not allow it to boil. Season to taste.
-
10. Dish Up and Serve
Divide the cooked vegetables between 4 bowls and ladle over the warm broth. Sprinkle with fresh parsley and serve.
