What if we cook Saint Joseph’s soup to celebrate the end of his special year set by Pope Francis on December 8th? Here is a delicious recipe from Marie-France Delpeche, a gourmet from the southwest who has been cooking according to the principles of St. Hildegard of Bingen for thirty years.
Full of flavor, St. Joseph’s soup is a real wink. Starting with his name. As described by Marie-France Delpeche, author of the book Cooking with Hildegard of Bingen (Le Rocher), this traditional Provençal dish, named after Jesus’ adoptive father, is used when you have to make do with “lean” cuisine. Then, of course, there is a connection with the appearance of St. Joseph in this region, more precisely in the sanctuary of Cotignac. Finally, there is chickpea soup, one of Pope Francis’ favorite soups, which the Bergoglio family loved to make. In short, at least three reasons to discover Marie-France Delpeche’s recipe.
Soup Saint Joseph
For 4 persons, preparation: 30 min, cooking: 1 h 10 min
200 g chickpeas, 1.25 liters of water, 1 large onion, 1 stalk of celery, 2 carrots, 1 bay leaf, salt, pepper.
1. Soak chickpeas the day before.
2. Boil chickpeas for 30 minutes in a saucepan.
3. In the meantime, chop the onion and celery, cut the carrots into strips.
4. Add vegetables and bay leaf to chickpeas, salt and pepper.
5. Continue cooking for 40 minutes.
6. Remove bay leaf before serving.
7. Serve hot.
“Cooking with Hildegard de Bingen”, Marie-France Delpeche, edition of the Rock, €17.90.
Editions du Rocher