Hodge Podge
A comforting Maritime-style summer vegetable soup made with tender new potatoes, carrots, and garden-fresh peas and beans, all simmered in a rich, buttery cream broth. Simple, hearty, and full of fresh flavour.
Ingredients
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Milkβ 731.1 g π§ 709.8 ml π₯ 3 cup
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New Potatoesβ 453.6 g 3 pcs
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Carrotsβ 453.6 g π₯ 5β pcs
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Peasβ 150 g None
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Butterβ 14 g 1 pcs
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Heavy Creamβ 15 g π§ 15.2 ml π₯ 1 tbsp
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Green Beansβ 142 g 4ΒΎ pcs
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Dillβ 12.6 g 4ΒΌ pcs
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Chivesβ 13.3 g None
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Black Pepperβ 1 g 1 pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Total nutrition
1309 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Bring a large pot of salted water to a boil. Add the carrots (450 g) and new potatoes (450 g) and par-cook for about 5 minutes until just fork-tender. Add the green beans (240 ml) and peas (120 ml) to the same pot and blanch for about 1 minute. Drain all the vegetables and set aside.
- In a heavy-bottomed pot or Dutch oven, melt the butter (115 g) over medium heat. Add the drained vegetables and cook, stirring gently, for a few minutes until warmed through.
- Pour in the milk (720 ml) and heavy cream (120 ml) and bring the soup to a boil. Reduce the heat to low and season with salt (3 g) and black pepper (1 g).
- Stir in the dill (1 tablespoon) and chives (1 tablespoon) and let the soup simmer on low heat for at least 10 minutes to allow the flavours to meld. Serve warm.
Source:
TheMealDB
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