We must raise $1,463 by March 31st to pay critical bills. Essential to continue our mission. Donate now!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Leek Soup

    INGREDIENTS

  • 1 pound leeks
  • 2 large onions
  • 2 ounces butter
  • 4 Tablespoons sour cream or buttermilk
  • 2 pints stock or water
  • 8 ounces potatoes
  • salt
  • Details

  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Leeks spring up in almost all parts of the country simultaneously, without being coaxed. The lowly leek is not just wild garlic; it is a scallion of distinction. This is a good recipe for when you bring home a bunch from the woods and don't know what to do with them.

Rogation days, such as April 25, are appropriate days for this soup.

Leeks are associated with St. David of Wales on March 1.

DIRECTIONS

Clean and wash the leeks and cut them into small pieces. Melt the butter in the bottom of a large saucepan. Slowly braise the leeks in butter, add onions cut into rings. Add stock or water, salt and boil until the vegetables are soft. Pass everything through a sieve and return it to pan. Bring to a boil and all the peeled potatoes, diced small. When these are tender, add a little sour cream or buttermilk.

Recipe Source: Family Liturgical Customs No. 4: Easter by Ethel Marbach, Abbey Press Publishing Division, St. Meinrad, Indiana, 1964
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis 7 hours ago
Our Most Characteristic Vice? 7 hours ago
Recognizing the Noonday Devil 8 hours ago
Patricia Jannuzzi on gay activists: And the real problem is? 11 hours ago
Surrogate parenthood = exploitation of desperate women 13 hours ago

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13