Tart and tasty
A September soup to honor St. Peter Claver
A September soup to honor St. Peter Claver
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St. Peter Claver was a light in the darkness for hundreds of thousands of human beings in the 17th century who were brought from Africa to the Americas. During his 40 years of ministry in Cartagena, Columbia, Peter Claver greeted the slaves with medicine and food, in particular, lemons. Lemons and other citrus fruits were vital after the long voyage across the Atlantic because they counteracted deadly and debilitating scurvy as well as other diseases.
Listen to this article:
St. Peter Claver was a light in the darkness for hundreds of thousands of human beings in the 17th century who were brought from Africa to the Americas. During his 40 years of ministry in Cartagena, Columbia, Peter Claver greeted the slaves with medicine and food, in particular, lemons. Lemons and other citrus fruits were vital after the long voyage across the Atlantic because they counteracted deadly and debilitating scurvy as well as other diseases.
The Church celebrates St. Peter Claver’s feast day on Sept. 9. He landed in Cartagena in 1610 as a missionary and was ordained there five years later. Powerless to stop the practice of slavery, Peter Claver immersed himself in caring for the people who were captured and forcibly brought there.
In addition to providing the basics of food and drink, Peter Claver's ministry to the slaves included prayer, baptizing and administering the sacraments. It is believed that 300,000 souls entered the Church during his time in Cartagena.
One of the simplest and most nutritious meals we can offer to our loved ones is a hearty soup. St. Peter Claver provided as much healthy food to the slaves as he was able, including a dose of fresh lemons to give tired bodies a burst of Vitamin C. September is a busy month for families as school is back in session and activities begin in earnest. Try this simple and delicious recipe to give your family an added boost of nutrition and a treat for the palette.
It’s sure to become a family favorite.
Lemon Orzo Soup
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Ingredients
- 2 TBSP. olive oil
- 3 celery ribs, finely diced
- 4 medium carrots, finely diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- ½ tsp. Italian seasoning
- 16 oz. protein of choice, optional (shown: super firm tofu)
- 1 cup uncooked orzo
- 2 lemons
- ÂĽ cup fresh chopped parsley, extra for garnish
- Salt and pepper to taste
Instructions
- In large pot with lid, heat oil over medium heat. Add celery, carrots, onion, and garlic. Sauté for 5 minutes or until onions are translucent and fragrant.
- Add broth and Italian seasoning. Mix well and bring to a boil, add tofu or other cooked protein (if using). Lower heat to a steady simmer. Cover and simmer 10 minutes.
- Uncover, gently mix, and add orzo. Cook uncovered 10 minutes. Stir occasionally to prevent orzo from sticking, and test for doneness.
- Turn off heat. Zest, then squeeze juice of one lemon directly into pot. Add parsley and test for seasoning. Adjust salt, pepper, and lemon levels as needed.
- Garnish with lemon slides or wedges, serve hot.
