Catholic Recipe: Potage Paysanne
Also Called: Peasant Soup
After his death, Saint Ives' manor was left to the poor, and here they continued to come especially on the eve and day of his feast. We read that on one occasion in the nineteenth century so many beggars presented themselves that no one knew how they would be fed. But no matter how much was dipped out of the kettles on the hearth, they were always found filled to the brim with good, nourishing soup.
No record is made of just what went into these kettles, but in honor of Saint Ives, the saint of the poor and the patron of (reformed?) lawyers, we suggest Potage Paysanne.
DIRECTIONS
Dice the carrots, potatoes, leeks, and turnip and cut the cabbage into slivers; cook in 2 cups of the stock until the vegetables are done. Add the remaining stock and boil for ten minutes. Take rounds of stale French bread and brown them a bit in the oven, place in a tureen and pour the soup over them.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
