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Post Easter Soup

Over the years I’ve developed the tradition of making post-holiday soups.Not just after Thanksgiving, but every holiday that boasts its own special meal.

I am very into symbolism, and infuse my family’s holiday celebrations with as much dual, triple, archetypal, etc meaning one can possible wring from an icon (a side effect of this is a lot of eye-rolling. But that’s ok; I actually measure my success by how familiar my family members are with the terrain of the ceiling.)

Post Easter soup is light, as we turn away from heavy winter offerings and shed old things (weight, habits, sins, grudges). A hint of tartness courtesy of Granny Smith and a squeeze of lemon juice represent the new, and the need to remain sharp as we face it. Farm-style, low in fat, and chunky, it is colorful, with plenty of green, as the earth is in Springtime. Combining the remnants of the holiday feast blends the good of yesterday to give us fuel going forward. I use either lentils or black eyed peas, both of which represent good luck.

As far as amounts go, it depends. If you want a veggie soup with lentils use about ½ lb of lentils and 8-12 cups of liquid. If you want lentil stew use a full pound of lentils and less liquid.



  1. Sautee your leeks and a grated carrot in the oil. You want them soft, but not brown. Once the whites are translucent, add the garlic and cook about a minute, until fragrant.

  2. Add the broth and water, bone, lentils, herbs, and apple. Simmer about 15-20 minutes .

  3. Add the rest of the veggies and simmer another 15-20 minutes. If all has gone well, your lentils should be done and your veggies tender-crisp, not mushy.

  4. Remove the bone and bouquet. Add ham, lemon juice, salt, peppers and hot sauce, and a small handful of fresh herbs diced finely.

    There you have it!

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