3 A voice cries out:
‘In the wilderness prepare the way of the Lord,
make straight in the desert a highway for our God. Isaiah 40:3
The other Sunday I and a friend of mine were in charge of the coffee hour after worship. It was going to be a cold November day and I wanted to do something different and special for people I care about. Cherry and I talked it over and decided, since there was an Elders meeting after worship, a light meal of homemade soup, salad and bread would be a perfect offering. Cherry decided on making a chicken soup and bringing the rolls. I decided on a vegetarian split pea soup and also brought the salad.
I have read and heard the words of the prophet Isaiah all of my life and have loved many of the songs and chants written around this verse. But as I was preparing the soup for Sunday the words struck me a little deeper. The picture above is the ingredients for my soup. Simple wholesome ingredients; dried split peas, herbs, and garlic and onions, from my own garden, and fresh carrots and celery from the farmers market go into making this really simple soup. (Recipe Below) As I scrubbed the carrots and celery I thought about who would eat my soup and in the process of browning chopped onions and garlic in olive oil the act of making the soup became an act of prayer.
The people who would share in my offering were the people of my faith community and any visitors we might have. People I love and care about, but, more than that, it was an extended sharing from the communion table. The breaking of bread, the ladling of hot soup all became part of the feast Christ sets before us every Sunday.
As a member of the Christian Church (Disciples of Christ) we prepare and offer communion every Sunday. We carefully set out bread and cup and share it with each other and as I prepared this simple meal that would be served after worship we were continuing a 2000 year old tradition of breaking bread and pouring cup then going in to share a common meal. That is what the first followers of Jesus did. They shared more than just a piece of bread and thimble full of wine. They shared a whole meal together, rich or poor, aristocrat or tent maker, all ate from the same serving bowl.
I have helped prepare and serve hot meals for the homeless, and I routinely make up food bags to give to the homeless I see on the streets and while I may not sit down with each person I offer food too it is still communion. It is a sharing of food, and drink, and recognizing that what I give doesn’t come from me, but from God, Christ, and Holy Spirit. I am only the servant who is trying to fulfill Christ’s commandment; “for I was hungry and you gave me food, I was thirsty and you gave me something to drink, I was a stranger and you welcomed me. (Matthew 25:35)
In the process of preparing to serve others I am preparing to serve Jesus, to follow, as faithfully as possible, the path Jesus leads me on. I know I will stumble, but Jesus will be there to pick me up; I will wander off the path, but the Holy Spirit will be there to lead me back; and I will grow weary, but God will be there to cradle me in her arms until I am rested.
The spiritual practice I am inviting you to share in this Advent season is to find the sacred in all that you are preparing for your own celebrations. In what ways are you preparing for the Lord in your everyday life? With whom will you celebrate the feast of God? As you await the birth of the Christ child let your preparations become an act of prayer, for those you love and those you may not know.
May the peace of Christ be with you, always
Ruth’s Pea Soup
About 8 servings
1 lb. dry green or yellow peas
3 quarts of cold water (or 1 qt vegetable stock and 2 quarts cold water)
1 large carrot, sliced in to small pieces
1 small celery stick chopped
1/8 cup olive oil
1 small onion or 4 large green onions
4 large cloves of garlic, pressed or chopped fine
¼ teaspoon turmeric
1 tablespoon fresh mint
1 tablespoon fresh herbs (I like fresh rosemary, summer savory, and thyme)
¼ teaspoon sea salt
Pepper to taste
In the bottom of a large pot sauté the onions and garlic in the olive oil until soft. Add the turmeric, stir then add the carrots and celery. Add the peas and cold water into a large saucepan; add the herbs and salt to the saucepan; add the pepper to taste. Cook over low to medium heat until the peas are very soft. Remove from the heat and run through a ricer or press through a colander to remove the hulls. Return the soup to the saucepan and heat to eating temperature. Serve with a dollop of sour cream or plain yogurt.
Notes: Use only 1 teaspoon of dried mint or herbs when substituting for fresh. I will use whatever fresh herbs I have on hand but I prefer 1 tablespoon each of fresh thyme and summer savory. If you want a more salty taste you can add a teaspoon of spike or one of the other herbal salt substitutes when cooking. I also like to sprinkle fresh chopped chives (either onion or garlic) over the sour cream or yogurt when serving.
Source: A Ruth Thompson original recipe that I first made sometime in early 1980’s.
Ruth Jewell, ©November 25, 2014