Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram and Twitter for more inspiration.
Lenten Reflection
From Simplifying the Soul:
Today, think of someone who has hurt you, betrayed you, or made you angry. You might meditate on an old wound, never healed, or a secret sorrow you've never shared out loud before. Pray about your hurt; ask God to relieve you of the anguish. Then pray for the person who precipitated your pain. If it is still impossible for you to forgive, then pray for the desire to forgive.
Easy Asparagus Soup
Ingredients
1 bunch asparagus, chopped (reserve tips)
3 cloves garlic, minced
4 cups chicken stock
1 can garbanzo beans, drained
1/2 cup parsley, minced
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
Preparation
In a bowl, combine parsley, olive oil, lemon juice, lemon zest, pepper, and 2/3 of the garlic. Add salt to taste and set aside.
In a medium saucepan, bring chicken stock to a boil. Add the asparagus stalks, remaining garlic, and garbanzo beans. Reduce heat and simmer for about five minutes. Remove from heat and puree with an immersion blender or, working in batches, with a food processor. Return to heat, add asparagus tips, and cook until tender.
Drizzle with the parsley-garlic mixture to serve.
Makes 4 servings.
