Lenten and Saint-Joseph soups from Pierre Nuss

The traditional Lenten soup

For 4 people, preparation: 30 min, cooking: 30 min

Ingredients :

  • ½ onion
  • carrots
  • leeks
  • cabbage
  • raves
  • celery
  • potatoes
  • tomato puree
  • broth
  • salt, pepper*paprika, cumin
  • olive oil

Preperation :

1. Peel, peel, wash and cut the vegetables into pieces.

2. Brown the onion, carrots, leeks 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 turnip and celery.

5. Cook the vegetables and add a little tomato concentrate.

6. Halfway through cooking, add potatoes.

7. Cooking time is about 30 minutes.

8. Season the soup with paprika (which gives a nice color and a little spiciness) and ground cumin.

9. Taste and add salt and pepper.

10. Put the soup in the blender.

Soup of Saint Joseph

For 4 people, preparation: 30 min, cooking: 1 h, 10 min

Ingredients :

  • 200g chickpeas
  • 1.25 liters of water
  • 1 large onion
  • 1 stalk of celery
  • 2 carrots
  • 1 bay leaf
  • salt and pepper

Preperation :

1. The day before, soak the chickpeas.

2. Boil the chickpeas for 30 minutes in a saucepan.

3. Meanwhile, chop the onion and celery, cut the carrots into sticks.

4. Add the vegetables and the bay leaf to the chickpeas, salt, pepper.

5. Continue cooking for 40 minutes.

6. Remove the bay leaf before serving.

7. Serve hot.


source site-35

Latest