Title: Vegetable Soup for Lent (Luzern)
Categories: Soup Vegetable Ethnic
Yield: 10 Servings

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

(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

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