g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Natural Living
Folklore and Mythology
Distance Learning

All times in EST

Full Schedule
g LDS Families Site

BellaOnline's LDS Families Editor


Post Easter Soup

Over the years Iíve 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 familyís 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 thatís 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 Ĺ lb of lentils and 8-12 cups of liquid. If you want lentil stew use a full pound of lentils and less liquid.

  • Oil--Olive if you like, or your ususal vegetable oil. Just enough to sautť the leeks in.
  • Leeks --The white and pale green parts, washed well. If you donít eat leeks on Easter, any variety of onion will sufficeóyellow, white, scallion, shallots, or try a red one.

  • CarrotóOne to grate in at the beginning, and possibly more chunked near the end.

  • Garlic

  • Broth or stock and water--Chicken, ham, or veggie, preferably low sodium. I prefer chicken. You may also use less broth and add some tomato juice if you like.

  • Ham, diced and Bone--My Easter dinners always involve ham. If you use lamb on Easter instead, well, I canít offer any guidance, as I have never in my life either cooked or eaten sheep. If youíre an odd duck who eats chicken on Easter (and any duck that eats chicken is odd indeed) itíll work very nicely in here.
  • Lentils--Green or brown is what I usually have, but as there are several varieties, it may be fun to use orange or red. If you use black-eyed peas instead youíll have to adjust cooking time--less if theyíre canned, more if theyíre not. )

  • Herbs--Fresh is best, whatever you use for Easter dinner. For me this is a combination that I donít usually use, which makes it specialóRosemary, Dill, Mint, perhaps Chives or Tarragon. Thyme and Bay Leaf or Marjoram would be nice, and of course, Italian or Flat-leaf Parsley. If you have it around, use a bouquet garni. This is a muslin bag, pretty much like a big tea bag, that you stick the herbs in to boil in the soup, then remove before serving. You could also tie the bunch together with thread or twine and pull it out at the end, or just chop, carefully so you donít bruise them. If you donít have fresh, use less of the dried variety.

  • Granny Smith Apple--yup, always. Grate it to add the sweet-tartness I mentioned above, and to impress guests with your creativity.

  • Asparagus and other Vegetables--I use Asparagus only because it is part of my traditional Easter dinner, and I donít have it all that often the rest of the year. It isnít typically a ďsoupĒ vegetable, but gains entrance in the spirit of combining the remains from the day before. Chop it into small pieces, forgoing the tough bottom section, of course. Also whatever you have to fill it out and add variety and abundance. Celery, Carrots, Green Beans, Peas, anything.

  • Lemon Juice --A Tablespoon or two of lemon squeezed fresh. If you donít have fresh lemons, use a squirt from that plastic, lemon-shaped container you have three or four of in the back of your fridge.
    Sea salt--If youíve not tried it yet, do. Using Sea salt is an easy and affordable way of enhancing almost any dish.
    White and/or Black Pepper--These hit different spots on your tongue, so you could safely add both. I prefer white in this recipe.
    Dash of Cayenne Pepper or Tabasco Sauce--Even if you donít like things hot add a scant pinch. This soup is rich and savory, and definitely needs the merest bite to balance it out.

  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!

Add Post+Easter+Soup to Twitter Add Post+Easter+Soup to Facebook Add Post+Easter+Soup to MySpace Add Post+Easter+Soup to Del.icio.us Digg Post+Easter+Soup Add Post+Easter+Soup to Yahoo My Web Add Post+Easter+Soup to Google Bookmarks Add Post+Easter+Soup to Stumbleupon Add Post+Easter+Soup to Reddit

Two Books to Help Observe Easter
Easter : The Atonement and the Principle of Grace
Easter and the Cross : A mormon Perspective
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

For FREE email updates, subscribe to the LDS Families Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Jamie Rose. All rights reserved.
This content was written by Jamie Rose. If you wish to use this content in any manner, you need written permission. Contact Jamie Rose for details.


g features
Mother's Day Articles

Heavenly Parenting On Earth

Peanut Butter Cookies

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor