Great Grandmother’s Potato Soup
Dear Sisters and Brothers in Christ,
One of my cherished memories of childhood is making potato soup with my mother. A typical meal for us during Lent on Fridays was the potato soup and grilled cheese sandwiches. The recipe originated with my great-grandmother, who passed it on to my grandmother, who passed it on to my mother, who passed it on to me. So now I would like to share this recipe with you as you, the people of the Diocese of Marquette, are my family!
Potato Soup
Ingredients:
- 4 cups diced potatoes
- 4 cups water
- ½ cup chopped onion
- ½ cup chopped celery
- 1 ¼ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
Directions:
- Boil the above ingredients until tender.
- Meanwhile, make a roux by browning 2 tbsp flour in a frying pan, and add 2 tbsp butter to the browned flour.
- Mix some of the broth from the vegetables to the roux until smooth, then add to the soup.
- Then add egg dumplings.
- To make the dumplings, mix ¾ cup flour to 3 eggs. Mix until smooth. The batter should be firm but not stiff. (Use ½ cup flour to 2 eggs for fewer dumplings.)
- Add the egg mixture to the soup by dropping a spoonful of the batter at a time to the low-boiling soup. Cover the boiling soup for a couple of minutes until egg dumplings are done and rise to the surface. (Covering the soup makes the dumplings fluffy.)
Enjoy!
My own innovation for the grilled cheese sandwiches is to add a tomato slice(s), diced green pepper, and oregano to melt with the cheese.
Every Friday is a day of penance. During Lent, the Church calls us to abstain from meat. During the rest of the year, the Church asks each of us to choose a penance to do on Fridays. It is up to you to choose what to do as a penance outside of Lent. I recommend meatless Fridays throughout the year. It is an ancient tradition and one way to unite ourselves with the Lord’s passion.
May you have a blessed Lent.
+Most Reverend John F. Doerfler
Bishop of Marquette