What if we cooked a traditional fasting soup, a stingy dish in the spirit of sobriety at this time of preparation for Easter? Here is the secret of the famous recipe of Catherine Bourne, governess of the episcopal vicariate of Geneva.
Lent is a liturgical period of forty-day fasting established by the Catholic Church in memory of Jesus’ fasting in the desert. This time of sobriety and fasting prepares Christians for the celebration of Easter. It is also an opportunity to cook simple and delicious meals that change everyday life. Like this traditional Lenten soup according to the recipe of Catherine Bourne, governess of the episcopal vicariate of Geneva. Full of flavor, it’s made with seasonal vegetables. Although it is easy to prepare, we must not forget that a good soup requires good products. Here is the recipe:
For 4 people, preparation: 30 min., jam: 30 min
Ingredients: ½ onion, carrot, leek, cabbage, turnip, celery, potato, tomato paste, broth, salt, pepper, paprika, cumin, olive oil.
1. Clean, 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 is melted, add broth and water.
4. Add turnips and celery.
5. Boil the vegetables and add some tomato paste.
6. Halfway through cooking, add potatoes.
7. Preparation time is about 30 minutes.
8. Season the soup with paprika (which gives a nice color and a bit of spiciness) and ground cumin.
9. Taste and add salt and pepper.
10. Place the soup in a blender.
The soup is ready to serve!