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Potage Maigre d'Ete (Summer Fast-Day Soup)

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* Exported from MasterCook *

 

Potage Maigre d'Ete (Summer Fast-Day Soup)

 

Recipe By : Great American Vegetarian, by Nava Atlas, page 70

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons canola oil

2 large onions

quartered and thinly sliced

1 large celery stalk -- finely diced

1 handful celery leaves

1 head romaine lettuce -- (large head)

OR 2 small heads Boston or Bibb lettuce -- thinly

shredded

5 cups water

1 vegetable bouillon cube

1 cup fresh green peas -- steamed

1 cup peeled seeded and grated cucumber

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

Potato Dumplings -- optional

(see separate recipe)

Reduced-fat sour cream -- optional

OR plain low-fat yogurt for topping

 

6 to 8 servings

 

Another Creole Lenten soup, it's unclear whether this originated as a

Creole soup or was adopted by the region, since I saw versions of it in

widespread sources, from old Pennsylvania Dutch cookbooks to the charming

nineteenth-century Whistler's Mother's Cookbook (she called it " Soup Maigre " ).

 

Heat the oil in a large soup pot. Add the onions and saute over medium

heat until translucent. Add the diced celery and continue to saute until

the onion is golden. Add the celery leaves, lettuce, water, and bouillon

cube. Bring to a simmer, then simmer gently, covered, for 10 to 15

minutes, or until the lettuce is wilted but still has a bit of crunch.

 

Add the peas and grated cucumber. Adjust the consistency with a bit more

water or stock if the soup seems crowded.

 

Season to taste with salt and pepper. Simmer over very low heat for

another 10 minutes. Serve hot with Potato Dumplings, if you'd like, or

cold with a scoop of sour cream or yogurt.

 

Calories: 81, Carbohydrates: 9 g, Total fat: 3 g, Cholesterol: 0 g,

Protein: 2 g, Sodium: 52 mg

 

 

 

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