Fast-Day Broth Recipe
{Bouillon Maigre}
You will need:
- 6 fine carrots
- 6 large white onions
- 6 turnips
- 1/2 pound of red or white beans or split peas (soaked overnight)
- 1 small head of cabbage
- 1 parsnip
- 1 stalk of Celery
- 4 sprigs of parsley
- 1/4 pound of butter or butter substitute (for Vegans)
- 3 quarts of water (if alkaline water or good quality spring water is used, it will present the flavor of the vegetable, herbs and beans/peas butter)
- 1 red pepper pod w/o the seed
- salt and pepper
Began by peeling and chopping into fine thin slices the carrots, parsnips and turnips. Celery, cabbage and onions, chips and cut until fine. Place all vegetables into a saucepan then pour 1 glass of water into the saucepan. Then add 1 quarter of a pound of butter or butter substitute into your saucepan. Mix in very finely chopped parsley. Let your vegetables, herbs, water and butter boil until water has evaporated. Add soaked over night 1 pint of red or white beans or split peas then pour 3 quarts of water with the red pepper rod without the seeds. Let the mixture simmer well for 3 hrs. At this moment of the beans/peas are completely tender, drain or press in a strainer or colander. Place back on range/fire and add seasoning of your choosing. This recipe calls for salt and pepper. Boil broth up again at once. Once the broth is completely boiled, turn off range. This broth is traditionally served with croutons or stale bread ( think of day old French Bread)
{a Louisiana Creole Lenten Soup)
Bon Appetite
