Whoopi Goldberg’s Peas Porridge Hot, Peas Porridge Cold
Ingredients
- 4 T butter , or vegan buttery spread
- ½ C cooking oil (canola, peanut, grapeseed)
- 2 onions , chopped
- 2 cloves garlic , chopped
- 5 medium sized potatoes , peeled and sliced
- 2-3 qts chicken stock
- 7 carrots , peeled and quartered
- 2 stalks celery , cut in half
- ¼ lb green beans
- 3 leeks , cleaned well and cut into pieces
- 2 large or 3 small zucchini , cut into chunks
- ¼ head cauliflower , broked apart
- 2 bay leaves
- pinch nutmeg
- salt and pepper
- heavy cream , or coconut cream
- parsley
Instructions
- Melt the butter in a large pot. Stir in the oil. Add the onions and garlic; cook until golden. Add the potatoes, cook until browned. Add the chicken stock, remaining vegetables, bay leaves, and nutmeg, salt, and pepper to taste. Bring to a boil; reduce the heat to very low and simmer 2 hours or until the vegetables are good and soft.
- Remove the vegetables from the pot with a ladle, discarding the bay leaves. Put the vegetables through a food mill or puree in batches in a food processor or blender at low speed. Return them to the pot. If using an immersion blender, just take out the bay leaves first and blend right in the pot. Adjust the salt and pepper and reheat. Dish out into bowls, topping each with a generous tablespoon of cream.