Traditional Maritime Hodge Podge Popular Recipes
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| Traditional Maritime Hodge Podge |
"Recipe's been surpassed down from my awesome Grandmother (Year 1889). Given to my Grandmother (1906) the best daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me lets in for no substitutions. The whole allure of the recipe is the wealthy dimensional taste and clean flavors of the summer harvest! Recipe model is extraordinary then others. This might satisfy the want from others, for that wonderful flavor they have been looking for in a Hodge Podge."
Ingredients :
- 6 slices bacon
- 2 tablespoons butter
- 1 small onion, more or less chopped
- 1 small garlic clove
- 1 cup sparkling green beans, trimmed and snapped
- 1 cup fresh wax beans, trimmed and snapped
- 1 half of cups baby carrots
- 1 cup low-salt hen broth
- salt to flavor
- 12 small whole new potatoes
- 1/four cup butter
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- half of cup water
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H45M |
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- Cook the bacon in a large, deep skillet over medium-excessive warmth until lightly browned, about 10 minutes. Drain on a paper towel-coated plate. Crumble and set apart.
- Meanwhile, melt 2 tablespoons of butter in a big pot over medium heat. Stir inside the chopped onion and whole garlic clove. Cook and stir till the garlic has softened, and the onions start to turn golden-brown, about 8 minutes. Scrape the aggregate right into a small bowl; do away with the garlic clove, mash, and go back to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour within the bird broth and sufficient water to just cover the greens; season with salt. Bring to a boil over high warmness; reduce warmth to medium-low and simmer 15 minutes.
- After the beans have simmered 15 minutes, stir inside the new potatoes and prepare dinner until gentle, approximately 30 minutes more. Stir inside the garlic, onions, 1/four cup butter, and cream; go back to a simmer. Dissolve the flour in half of cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.
Notes :
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