 |
Tomorrow is St. Brigid’s Day, so I wanted to share a post I wrote for our neglected real food liturgical year blog. Included is a simple recipe for a seasonal soup to be paired with bread and honey butter. It’s quick, easy, and as St. Brigid’s Day falls on a Friday this year, vegetarian. Enjoy!
Remember to vote for Carrots in the Sheenazing Blogger Awards! It will only take a minute and would mean so much to me. Carrots is up for: Coolest Blogger, Best Looking Blog, Most Inspiring Blog, and Best Lifestyle Blog. You can place your votes here at A Knotted Life. Voting ends tonight (Thurs) at 6pm. Thanks ever so!
February 1st celebrates the Feast of St. Brigid (c. 451-525), a nun, abbess, and friend of St. Patrick’s in early Christian Ireland. St. Brigid founded the monastery of Kildare where the Book of Kildare, an illuminated Gospel manuscript was created. The art historian in me needs to follow a brief tangent to say that according to 12th century writer, Gerald of Wales, this manuscript was so wondrous that he believed the illuminators were assisted by angels. The Book of Kildare has since been lost but would perhaps have rivaled the Book of Kells in intricacy and beauty.
To celebrate this patron saint of Ireland, I made “St. Brigid’s Oaten Bread” from a recipe I found on the Catholic Cuisine blog. I used 3/4 whole wheat flour and 1/4 spelt flour and it turned out great.
It was so simple to make! We paired the bread with a simple chickpea soup inspired by a recipe in Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. I made some substitutions, simplified, and added some seasonal veggies we already had.
Here’s my recipe:
2 cups dried chickpeas (soak them the night before)
1 onion, diced
olive oil
10 cups vegetable broth
chopped spinach
4 garlic cloves, minced
2 turnips, diced (you can substitute potatoes if you like, turnips were just ready in our garden)
seasonings: dried thyme, rosemary, oregano, salt, pepper and 1 bay leaf
Directions: Sauté the onion in olive oil then add the other ingredients. Bring to boil then cook for an hour.
Daniel concocted our favorite supplement to a dinner of soup and bread:honey butter. Just add some honey to some softened butter and bam! It makes a simple meal into a treat.
And we used our green dishes to celebrate this Irish saint! Pray for us, St. Brigid!
If you looking for more resources on how to celebrate St. Brigid’s Day, be sure to check out Sarah O’s recent Little Holydays post all about it!
|
