Potage Maigre

Name: Potage Maigre
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 2 large onions, quartered and thinly sliced; 1 large celery stalk, finely diced; Handful of celery leaves; 2 small heads Boston or Bibb lettuce, finely shredded; One 32-ounce carton low-sodium vegetable broth; 1 cup water; 1 cup steamed fresh or thawed frozen green peas; 1 cup peeled, seeded, and finely diced cucumber; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for topping, optional

December 9, 2011

This light soup of lettuce, cucumber, and fresh spring peas was quite common in nineteenth-century America. Potage maigre translates loosely as “fast day” soup, traditionally made for Lent. Versions of it appear in old Creole cookbooks.

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