Liturgical Year : Recipes : Kiddley Broth

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Catholic Recipe: Kiddley Broth

INGREDIENTS

12 leeks
1-1/2 quarts water
6 Tablespoons butter or margarine
Salt and pepper
3 slices bread, cut in squares
Finely chopped shallot tops
Marigold heads

Details

Prep Time: 1 hour
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin:

Food Categories

Often Made With

Feasts

St. Mark

Seasons

Lent

Here is a recipe using leeks which I haven't tried, but it looks interesting. What stops me is, how do I get marigolds in leek season? Perhaps if you lived next door to a florist he might have some slightly wilted, day-old ones good enough for soup . . .

A nice soup to make after your home procession on Rogation Days.

DIRECTIONS

Wash and trim leeks. Simmer in water for 30 to 40 minutes. Strain, add butter. Season. Serve hot with bread squares in bowl, garnish with shallot tops and marigolds. Yields 6 portions.

Recipe Source: Family Liturgical Customs No. 4: Easter by Ethel Marbach, Abbey Press Publishing Division, St. Meinrad, Indiana, 1964

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