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Catholic Recipe: Soup de Sante

    INGREDIENTS

  • 1 cup shredded celery
  • 1 cup endive
  • 1 cup sorrel
  • 1/2 cup chevril
  • 1 cup cabbage
  • 2 onions
  • 2 Tablespoons butter
  • 2 cups water
  • 1/2 Tablespoons flour
  • 4 cups fish broth
  • 1/3 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon parsley
  • French rolls
  • Carrot sticks
  • Details

  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

The final prop of the traditional Lenten menu is soup. Recipes may range from the ordinary cream soup to thick fish chowders. Our children always love soup, and we have revived the bubbling, steaming soup pot. There is not much romance, or religion, in a can of consommé, but the story of family or national soups is fascinating. There are ceremonial soups and warrior soups and wedding soups. But here we consider a Soup de Sante for fish days.

DIRECTIONS

Brown vegetables in butter. Add enough water to cover. Let boil until tender. Add flour and stir until smooth. Add fish broth, wine, seasoning and parsley. Place French rolls in soup tureen and cover with hot soup. When the bread is soaked, garnish with bits of carrot.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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