[RECETTE] Traditional Lent soup

And if we are going to boil the traditional Lent soup, a meal spared in the spirit of prudence of this time of preparation for Easter? Here’s the secret to the famous recipe of Catherine Bourne, governor of the Episcopal Vicariate of Geneva.

Lent is a forty-day liturgical season of fasting created by the Catholic Church in remembrance of Jesus’ fasting in the wilderness. This time of prudence and poor cooking prepares Christians for the feast of Easter. It is also an opportunity to make simple and delicious dishes that change daily life. Like this traditional Lent soup, based on the recipe of Catherine Bourne, Governor of the Episcopal Vicariate of Geneva. Full of flavor, it is made with seasonal vegetables. Although easy to make, we must not forget that a good soup needs good products. Here is the recipe:

Lent soup

For 4 people, preparation: 30 min, cooking: 30 min

Ingredients: ½ onions, carrots, leeks, cabbage, turnips, celery, potatoes, tomato paste, gravy, salt, pepper, paprika, cumin, olive oil.

Preparation:

Peel a squash, grate it and slice the vegetables.

Stir in the onion, carrots, leeks and cabbage in a pan with a few tablespoons of extra virgin olive oil.

3. When everything is melted, add the liquid and water.

4. Add the turnip and celery.

5. Boil the vegetables and add a little tomato concentrate.

6. In the middle of cooking, add the potatoes.

7. Cooking time is about 30 minutes.

8. Arrange the soup with paprika (which gives a nice and slightly spicy color) and ground cumin.

9. Taste and add salt and pepper.

10. Pour the soup into the blender.

The soup is ready to be served!

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