Vegetable soup for lent (luzern)

10 Servings

Ingredients

Quantity Ingredient
50 grams Split green peas; soaked (dry weight)
50 grams White haricot beans; soaked (dry weight)
150 grams Potatoes; diced
200 grams White cabbage and carrots \"en julienne\"
100 grams Spinach; \"en julienne\"
100 grams Brussel sprouts; cut into quarters
100 grams Cauliflower florets
2½ litre Water
1 decilitre Milk
80 grams Flour
40 grams Vegetable fat
2 Eggs
Salt
Pepper
Ground nutmeg
2 Egg yolks
1 decilitre Cream
40 grams Chopped parsley and chives for garnish

Directions

(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ 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

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