Click here to advertise on CatholicCulture.org

Catholic Recipe: Potage Paysanne

    INGREDIENTS

  • 2 carrots
  • 2 potatoes
  • 2 leeks
  • 1 turnip
  • 1/4 head cabbage
  • 6 cups stock
  • stale bread
  • salt and pepper
  • Details

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

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
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Holding bishops accountable: the next steps 3 hours ago
The real story behind the French ambassador's nomination to the Holy See 6 hours ago
A joyful noise unto the Lord: Goal met! 24 hours ago
De Lubac’s notes on the Second Vatican Council, section 3 May 26
Urgent! We need extra financial support between now and May 24th. May 22

Top Catholic News

Most Important Stories of the Last 30 Days