Hodge Podge
A Nova Scotia classic, this creamy Hodge Podge celebrates the best of the harvest – potatoes, beans, carrots, and fresh cream all simmered to perfection. Comforting, hearty, and made for sharing, it’s a true taste of the season.
Serves: 6-8
Time: 25 minutes
Ingredients
| 4 cups | New potatoes (12 small potatoes), cut into bite-sized halves or quarters |
| 2 cups | Carrots, cut into 1 1/2 inch bite-sized pieces |
| 1 1/2 cups | Green beans (large handful) |
| 1 1/2 cups | Yellow beans (large handful) |
| 1-2 | Cobs of corn, with corn cut off the cob (optional) |
| 1 cup | Fresh peas |
| 1/2 | Yellow onion, diced |
| 1/2 cup | Butter |
| 1L | Milk |
| 2 cups | Cream |
| Salt & pepper to taste |
Instructions
1. Bring a large pot of very salted water to boil on the stove.
2. Add potatoes and carrots to the boiling water and cook for 12 minutes.
3. Add the green and yellow beans and cook for another minute.
4. Drain the vegetables and set aside.
5. Return the pot to the burner over low heat, add 1 Tbsp of butter, and sweat the onions, peas, and corn until the onions are translucent.
6. Next, add milk, cream, and the remaining butter to the pot with the vegetables. Keep heating on low until the butter is melted, and stir gently. Do not boil the milk and cream.
7. Season the soup to taste with salt and a generous amount of pepper. Serve immediately with bread or biscuits.
Local Source Guide
Vegetables: Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe.
Milk: Skye Glen Creamery, Fox Hill Cheese House, Knoydart Farm, Masstown Creamery,
Credits
Recipe and photography provided by: Jess Emin