Hodge-Podge is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of a mutton broth base with green peas and a colouring of pureed spinach and parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Hodge-Podge.
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This is a classic recipe for a Victorian version of Hodge-Podge that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 157.—HODGE-PODGE.
Prepare the mutton broth as directed in the preceding recipes, and in addition to its contents, add a pint of green peas. Allow the soup to boil gently until the ingredients are thoroughly done, then mix in with them a pinch of purée of spinach and parsley; taste to ascertain that the seasoning be correct, and serve quite hot.
Modern Redaction
Ingredients:
1 batch mutton broth
400g green peas
4 tbsp spinach
2 tbsp flat-leaf parsley
salt and freshly-ground black pepper, to taste
Method:
Prepare the mutton broth according to the recipe. Combine in a pan with the peas, bring to a simmer and cook for about 20 minutes, or until the peas are very tender.
In the meantime, shred the spinach and parsley. Place into a blender with a little water or vinegar and render to a puree. Press this through a fine-meshed sieve and add 1 tsp of the purée to the soup. Adjust the seasonings to taste and serve ladled into warmed soup bowls.
