Soup De Sante
Brown the following in 2 T. butter: 1 cup shredded celery, 1 cup endive, 1/2 cup chervil, 1 cup cabbage, 2 onions (minced), 3 carrots (chopped). Add enough water to cover and cook over medium high heat until tender. Shake together 1/2 T. flour with 1/4 cup water and stir in to soup until smooth. Add 4 cups of vegetable or fish broth, 1/2 cup white wine, salt and pepper to taste, and 1 tsp. chopped parsley. Place French rolls in soup tureen (or one in each soup bowl) and cover with soup. Allow soup to soak into bread before eating.
Tomato Lentil Soup
Place 2/3 cup of lentils in 4 cups of water in a pan. Bring to a boil; then reduce heat and simmer. Add 8-10 cloves of garlic (peeled and minced), 2 stalks celery (chopped), and 3 carrots (chopped). Simmer until tender. Stir in 1 tsp. tamari sauce, a 6 oz. can of tomato paste, 1 T. chopped parsley and 1/2 tsp. marjoram. You can also add in more water if needed for the desired consistency and thickness. (For a spicier variation, add 1 T. chili powder and 1/2 tsp. of cumin).