Holy Wednesday and a Simple Soup

The Events of Holy Wednesday
While the Gospel of Luke tells us that, “every day he was teaching in the temple,” Holy Wednesday is referred to as a day of rest for Jesus. While in Bethany, a woman anointed Jesus’ feet with perfume. This angered Judas. He felt the perfume should have been sold, and the money put to good use.

Holy Wednesday is also called “Spy Wednesday.” While Jesus rests in Bethany at the home of Mary, Martha, and Lazarus, the plot of the high priest and the authorities to kill Jesus is in full swing. The anger of Judas allowed Satan entered him. Judas went to the chief priests and authorities, “and from that moment he sought an opportunity to betray him.” It’s important to remember Judas was selected by Christ because he could do what needed to be done.

Without the betrayal, there would be no crucifixion. Without a crucifixion, there would be no forgiveness. And no redemption. So Judas was a part of God’s plan. When we realize that, we can view Judas in a different light. One that included forgiveness.

Today is also National Tater Day and Clam Day. I thought about fried clams with French fries, but decided against the clams. Kiddo complains enough about Catholic Fridays, the last thing he’d want are clams mid-week. Oh but my guys love potato soup. So Tater Soup it is!

Awesome Chunky Potato Soup
8 strips Bacon, divided
1 small White Onion
3 Celery Rips
5 Garlic Cloves
2-1/2 lbs Yukon Gold Potatoes, divided
1/4 cup Flour
Salt to taste
4 cups Chicken Stock
2 cups Milk
1/2 cup Sour Cream
2 Green Onions
Cheddar Cheese, shredded
Fresh Black Pepper

Stack 6 bacon strips, spilt in half lengthwise, then cut into pieces. Set bacon aside. Peel and dice the onion, set aside. Dice celery, mince garlic and set aside. Peel 2 pounds of potatoes, cut most of the small pieces, and set aside. Scrip skins of remaining half-pound of potatoes, cut into chunks.

In a large pot brown the bacon, onion, and celery until onion is soft and translucent, about 6 minutes. Add garlic and stir for 30 seconds. 

Stir in flour and cook for 2 minutes to remove the raw flour taste. Stir in chicken stock and milk until well combined. Add potatoes and season with salt. Cover and simmer on medium-low to low for 10-15 minutes or until potatoes are tender.

While the soup simmers, chop remaining 2 strips of bacon. Fry until crisp, remove from skillet with a slotted spoon and set aside. Slice green onions for garnish, set aside.

When potatoes are tender remove from heat and stir in sour cream, mashing the smaller potatoes into the soup mix.

Ladle into warm bowls, garnish with bacon, green onions and shredded cheese. Season with fresh black pepper and enjoy.