Hodge Podge
Hodge Podge is a Maritime vegetable stew that captures summer's brief abundance in a single bowl. This Prince Edward Island classic relies on timing more than technique: vegetables are added in stages so each reaches peak tenderness simultaneously, while fresh dill and chives brighten the cream-based broth rather than fade into it. The result tastes like July tastes, which is why Canadians have made it a seasonal ritual for generations.
Instructions
First, cook your vegetables.
Bring a large pot of salted water to boil.
Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot.
Strain vegetables and set aside.
In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
Add milk and cream and bring the soup to a boil.
Turn the heat down to low and season with salt and pepper.
Add dill and chives and let simmer for at least 10 minutes.
Serve warm..
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