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Good Friday Soups

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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).

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