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 Day 25
From You Have Redeemed the World:
Lord Jesus, you call us to carry our crosses; and you teach us how by having done so yourself. You chose the Cross. You embraced it. You tell us to believe in you and choose with you the way of finding new opportunities in challenge, love and hope in suffering, and even new life in death. Work in our lives to transform dead wood into the new tree of life. Give us your grace and strength so we too may say, “Your will be done.”
Meal-in-a-Bowl Soup
Makes about 4 quarts.
Ingredients
2 tablespoons vegetable oil
3/4 cup chopped onion
1 large clove garlic, crushed (I use garlic powder, 1/8 teaspoon = 1 clove garlic, but I usually add a little more)
6 cups chicken broth or vegetable broth
1 teaspoon salt
6 ounces fine egg noodles
6 cups milk (I use whole milk; skimmed milk makes the soup pretty watery)
2 10 ounce packages frozen, chopped spinach, thawed and well drained
1/2 pound shredded cheddar cheese
1/2 pound shredded Swiss cheese
Preparation
In a large pan, heat oil, and sauté chopped onion and garlic over medium heat until tender, about 5 minutes. If you use garlic powder, you can add it after the onion is cooked.
Add chicken broth, and bring to a rolling boil.
Gradually add salt and noodles, while liquid continues to boil. Cook uncovered, stirring occasionally, until tender; about 6 minutes.
Reduce heat and add milk, spinach, and shredded cheeses. Heat thoroughly until hot and cheeses are melted. DO NOT BOIL.
Ladle warm soup into bowls and garnish with croutons and paprika, if desired.
Submitted by Joan Ward.
