Porridge is a smooth soup traditionally cooked low and slow. The ingredients vary according to the particular porridge recipe, but are usually either “cooked to a delightful mush” or purposefully blended at the end of cooking. Porridge is made by cooking starchy plants in water or milk.
To get a “feel” for the expected taste of a porridge, we looked to various extension offices for a “starchy plant” list. The common starchy vegetables are
- Dried beans and Peas
- White Potatoes
- Sweet Potatoes
- Winter Squashes
The starchy grains are
Porridges are traditionally served either sweet or savory. We are big fans of double boiler prepared organic oats in the morning, but our focus in this blog is about various savory porridges that include spices, herbs, or vegetables that are all puréed. We serve these porridge varieties at midday or evening meals.