And how about stewing a traditional Lenten soup, a thrifty meal in the spirit of sobriety during this time of Easter preparation? Here is the secret of the famous recipe of Catherine Bourne, governess of the episcopal vicarage of Geneva.
Lent is a forty-day liturgical season instituted by the Catholic Church to commemorate Jesus’ fast in the wilderness. This time of sobriety and lean cooking prepares Christians for Easter. It is also an opportunity to prepare simple and delicious dishes that will change everyday life. Like this traditional Lenten soup based on a recipe by Catherine Bourne, governess of the episcopal vicarage of Geneva. Full of flavours, it is made with seasonal vegetables. Although the preparation is simple, we must not forget that good products are needed for a good soup. Here is the recipe:
For 4 people, preparation: 30 min, cooking: 30 min
Ingredients: ½ onion, carrot, leek, cabbage, turnip, celery, potato, tomato paste, broth, salt, pepper, paprika, cumin, olive oil.
1. Peel, peel, wash and cut the vegetables into pieces.
2. Brown the onion, carrot, leek and cabbage in a pan with a few tablespoons of extra virgin olive oil.
3. When everything has melted, add the broth and water.
4. Add turnip and celery.
5. Cook the vegetables and add a little tomato paste.
6. Halfway through cooking, add the potatoes.
7. The cooking time is about 30 minutes.
8. Season the soup with paprika (which gives a nice color and a little spice) and ground cumin.
9. Taste and add salt and pepper.
10. Put the soup in a blender.
The soup is ready to serve!