Saint Christopher Soup
- Ready In:
- 1hr 5mins
- Prepare a good vegetable broth.
- Place the finely chopped cabbage, lemon juice, salt, and pepper in a deep bowl.
- Let the mixture sit for an hour, stirring from time to time.
- Bring the broth to a boil, add the cabbage and all contents of the bowl, and cook for about 5 minutes. Serve immediately after.
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This is from the book "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette. It's a lovely book, if you haven't seen it. I like this recipe, but it has WAY too much lemon juice. I've made it a couple times. I would either leave the lemon juice out or use 1-2 TB instead of 8. I am making this tonight and I'm considering trying some wine vinegar instead of lemon.
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