Soup & Story
Recipes and Reflections for a Family Lent
Loading...
Welcome to the Season of Lent!Lent is the time that we slow down and get ready for the Great Mystery of Easter. It is such a big mystery that we need six whole weeks to get ready for it.
Many people will pick up a prayer practice, or give something up, to prepare our hearts for the mystery. It also reminds us that this time of the year is different than other times. There is no one way to practice Lent. Whatever helps you draw near to Christ is the best practice.
This book is intended to help you do just that, practice. As a family, it can be incredibly formative and rejuvenating to spend time eating, reflecting, praying, and learning together. This lent, why not make dinner a little different. Practice slowing down. Make a simple soup, light a candle, tell a simple story, ask a question, and see where it takes you.
Loading...
What You'll Find in this BookSoup: Six simple soup recipes and 2 simple bread recipes. For centuries, Christian people have practiced the habit of eating a simple dinner during the weeks of Lent.
Story: Six Bible stories with questions and symbols that you can read together as a family this Lent.
Connect: Use the #CCGsoup&story to see other families through the hashtag on instagram.
With a Grateful Heart,
Rev. Abby VanderBrug
website
Loading...
Soups
Fresh Tomato with Bulgar
1 28-ounce can chopped tomatoes in juice
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
2 medium onions, preferably red onions, finely chopped
Salt to taste
2 to 4 garlic cloves, to taste, minced
2 tablespoons tomato paste
½ teaspoon sugar
½ cup coarse bulgur
5 cups water (more to taste)
Freshly ground pepper to taste
2 to 4 tablespoons chopped fresh mint
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
2 medium onions, preferably red onions, finely chopped
Salt to taste
2 to 4 garlic cloves, to taste, minced
2 tablespoons tomato paste
½ teaspoon sugar
½ cup coarse bulgur
5 cups water (more to taste)
Freshly ground pepper to taste
2 to 4 tablespoons chopped fresh mint
Step 1
Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
Step 2
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
From nytimes.com/cooking
Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
Step 2
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
From nytimes.com/cooking
My Grandma Goldie's Split Pea
2 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups peas, fresh or frozen
½ cup water
4 cups chicken broth, or vegetable broth
1/2 cup half-and-half (optional)
½ teaspoon salt
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups peas, fresh or frozen
½ cup water
4 cups chicken broth, or vegetable broth
1/2 cup half-and-half (optional)
½ teaspoon salt
Step 1
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Step 2
Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
Step 3
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Step 2
Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
Step 3
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.