Vegetable Soup For Lent (luzern) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
50 gram: Split green peas, soaked - (dry weight)
50 gram: White haricot beans, soaked - (dry weight)
150 gram: Potatoes, diced
200 gram: White cabbage and carrots, "en julienne"
100 gram: Spinach, "en julienne"
100 gram: Brussel sprouts, cut into - quarters
100 gram: Cauliflower florets,
2 1/2 liter: Water,
1 deciliter: Milk,
80 gram: Flour,
40 gram: Vegetable fat,
2: Eggs,
Salt,
Pepper,
Ground nutmeg,
2: Egg yolks,
1 deciliter: Cream,
40 gram: Chopped parsley and chives, for garnish
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
The Story:
Lucerne, being a centre of Swiss Catholicism, was opposed to the
ideas of the Reformation and used its influence over the other
Catholic cantons, with which it founded the famous military
"Sonderbund Alliance".
It is not surprising, then, that the people of Lucerne have been
strict adherants to the Fast of Lent, the forty days of fasting
before Easter during which time Catholics were not allowed to eat
meat. By creating good substantial soups, they managed to ease their
fasting considerably.
The recipe:
Cook the peas and haricot beans, then add all the other vegetables and
continue cooking.
Make a dough with the milk, flour, fat and egg as if making
dumplings. Form the dough into balls using a spoon and cook these in
the soup. When cooked, check the seasoning. Before serving, mix the
egg yolks and cream together, add to the soup but do not re-boil.
Garnish with chopped parsley and chives .
Recommended accompanying drink: lager or dry cider.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
Source from luhu.jp
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
The Story:
Lucerne, being a centre of Swiss Catholicism, was opposed to the
ideas of the Reformation and used its influence over the other
Catholic cantons, with which it founded the famous military
"Sonderbund Alliance".
It is not surprising, then, that the people of Lucerne have been
strict adherants to the Fast of Lent, the forty days of fasting
before Easter during which time Catholics were not allowed to eat
meat. By creating good substantial soups, they managed to ease their
fasting considerably.
The recipe:
Cook the peas and haricot beans, then add all the other vegetables and
continue cooking.
Make a dough with the milk, flour, fat and egg as if making
dumplings. Form the dough into balls using a spoon and cook these in
the soup. When cooked, check the seasoning. Before serving, mix the
egg yolks and cream together, add to the soup but do not re-boil.
Garnish with chopped parsley and chives .
Recommended accompanying drink: lager or dry cider.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
Source from luhu.jp