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Vegetable Soup For Lent (Luzern)

ethnic, soups, vegetables

50 gm split green peas; soaked - (dry weight)
50 gm white haricot beans; soaked - (dry weight)
150 gm potatoes; diced
200 gm white cabbage and carrots - en juli; enne
100 gm spinach; en julienne
100 gm brussel sprouts; cut into - quarters
100 gm cauliflower florets
2 1/2 liter water
1 deciliter milk
80 gm flour
40 gm vegetable fat
2 eggs
1 salt
1 pepper
1 ground nutmeg
2 egg yolks
1 deciliter cream
40 gm chopped parsley and chives - for ga; rnish

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 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

Yield: 10 servings

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