Wednesday November 20, 2019
7:46 am

Steamy bowls of soup and fragrant homemade bread are the ultimate comfort foods this Lent

recipe box March  

Soups can provide a pleasing and tummy-warming meal during the Lenten season. Add some fresh-out-of-the-oven homemade bread with a smear of butter and your meal is complete. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

            Hot, steamy bowls of soup and homemade bread are the ultimate in comfort food. Here are two soup recipes for meatless Lenten meals and one for a hearty pea soup made in a crock pot. The very simple to make bread recipe produces two soft and fluffy loaves to enjoy with any dish.

 

La Madeleine’s Tomato Basil Soup

(Joni Zurad)

 

4 cups fresh tomatoes, peeled, cored and chopped

  (or 4 cups whole tomatoes, crushed)

4 cups tomato juice

  (or part tomato juice and part vegetable or chicken stock)

12 to 14 washed fresh basil leaves

1 cup heavy cream

1/2 cup unsalted butter

1/4 teaspoon cracked black pepper

 

Salt to taste

            Combine the tomatoes, juice, and/or stock in a large saucepan. Simmer for 30 minutes. Puree, along with the basil leaves in a blender or food processor. Return to saucepan and add the cream and butter while stirring over a low heat. Garnish with fresh basil leaves.

 

Shrimp Chowder

(Cathy Kepshire)

 

2 tablespoons butter

1/2 cup green onions, chopped

1/8 teaspoon crushed red pepper

Dash of garlic powder

2 (10-1/2) cans cream of potato soup

1 (8 oz.) package cream cheese, softened

2 soup cans milk

1 small can whole kernel corn, drained

1 cup cooked salad shrimp

 

            Melt the butter in a medium saucepan; sautee the onions, pepper, and garlic powder until tender. Add the soup, cream cheese and milk, stirring until thoroughly combined. Add the corn and shrimp; bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes.

 

Crockpot Split Pea Soup

(Gloria Kontor)

 

1 pound split peas

1 onion, chopped

2 cups diced ham, or ham bone

3 cups sliced carrots

2 cups celery stalks, chopped

2 garlic cloves, minced

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon black pepper

1-1/2 quarts chicken broth

 

            Layer the ingredients in Crockpot in the order listed above. Cook for 4 to 5 hours on low. Add more broth if it gets too thick.

 

Irish Potato Bread

 

1/4 cup warm potato water (water from boiled potatoes)

1 cup milk, warmed

1 package instant yeast

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

1/2 cup mashed potatoes

1/4 cup unsalted butter, melted

4 cups flour

 

            Pour the warm potato water and milk into large bowl. Sprinkle the yeast over the liquids. Add the sugar, egg, salt, potatoes, butter and flour. Using a mixer with a dough hook, beat the ingredients on medium-high speed for 5 to 7 minutes. The dough will be slightly sticky.

            Grease a large bowl. Place the dough ball into the greased bowl and cover with plastic wrap or a kitchen towel. Set the bowl in a warm place until the dough has doubled in size (about 30 minutes). Divide the dough evenly in half; shape each into a loaf. Place into two greased

one pound loaf pans. Cover the pans with a clean towel and put in a warm place, allowing dough to rise again until almost double (about 25 minutes).

            Preheat the oven to 350 degrees. Bake bread for 30 to 35 minutes or until the tops are golden brown. Remove the bread from the pans and cool on a wire rack.

            Note: You can make this bread using a stand mixer, a hand mixer or by kneading it by hand.

 

                  Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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