Potage Maigre D'Hiver (Winter Fast-Day Soup)

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Potage Maigre D'Hiver (Winter Fast-Day Soup)

 

Recipe By : Great American Vegetarian, by Nava Atlas, page 69

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

3 medium celery stalks -- diced

1 large onion -- chopped

2 cloves garlic -- minced

7 cups water

2 vegetable bouillon cubes

2 cups dried split peas

2 bay leaves

2 medium carrots -- sliced

2 medium turnips

OR 1 large parsnip -- peeled and diced

1/2 teaspoon dried thyme

1/2 teaspoon dried mint

1/4 cup chopped fresh parsley

2 cups chopped fresh spinach

OR dark green lettuce leaves

Salt and freshly ground black pepper

 

8 or more servings

 

This recipe and Potage Maigre D'ete (Summer Fast-Day Soup) are old Creole

Lenten soups, of which the 1901 edition of The Picayune's Creole Cookbook

says, " The Creoles excel in preparation of soups without meat, or fast-day

soups, as they are called... which are in great vogue during the Lenten

season. " Here is a winter version of Potage Maigre, adapted from the

aforementioned edition. What they both have in common is the use of green

peas - dried for winter, fresh for summer.

 

Heat the oil in a large soup pot. Add the celery, onion, and garlic and

saute over medium heat until the onion is golden. Add the water and

bouillon cubes, split peas, and bay leaves. Bring to a simmer, then cover

and simmer gently for 10 minutes.

 

Add the carrots, turnips, thyme, mint and parsley. Simmer for another 45

to 50 minutes, or until the peas are mushy and the vegetables tender. Add

the spinach, and season to taste with salt and pepper. Simmer for another

15 minutes over very low heat.

 

If time allows, let the soup stand for an hour or so before serving, then

heat through as needed. This soup thickens considerably as it stands. Add

more water as needed and adjust the seasonings.

 

To have [peas] in perfection, they must be quite young, gathered early in

the morning, kept in a coo! place, and not shelled until they are ready to

be dressed... -Mary Randolph The Virginia Housewife, 1824

 

Calories: 176, Carbohydrates: 27 g, Total fat: 3 g, Cholesterol: 0 g,

Protein: 8 g Sodium: 122 mg

 

 

 

 

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