A Winter
Fast Day Soup
Potage Maigre d'Hiver
submitted
by Richard Tuttle
The
Creoles excel in the preparation of soups without meat,
or fast day soups, which are in great vogue during the
lenten season. This "Winter Fast Day Soup" comes from
a 1945 edition of The Picayune Creole Cookbook published
by The Picayune Times. Note the quaint language.
Ingredients:
-
1
Quart of Dried Peas.
-
3
Quarts of Water, 1 Lettuce, Sliced.
-
1
Head of Celery.
-
1
Carrot. 2 Turnips. 2 Large Onions.
-
Handful
of Spinach.
-
Sprig
Each of Mint, Thyme and Parsley.
-
1
Bay Leaf.
-
A
Tablespoonful of Butter and a Teaspoon of Sugar.
-
Salt
and Pepper to Taste.
Cooking
Instructions
-
Stew
all the vegetables, except the lettuce, together,
after having chopped fine, until they are perfectly
soft.
-
Then
return to the fire with the chopped lettuce, butter
and sugar.
-
Boil
quickly about twenty minutes, and serve with Croutons.
Enjoy the
taste of New Orleans!
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