Thursday, May 1, 2014


X was a challenge for me the last time I was blogging my way through the alphabet and this time was no exception. I had originally thought xanthum gum, which is normally thought of as a gluten free additive which can be used as a thickener. However, it was not resonating with my spirit and since that is what this blog is all about, it was just not going to happen. Then, in my research on X foods, I stumbled upon Xavier Suppe, which is Italian for Xavier Soup. It is a traditional Italian recipe, normally made in December for the Feast of Saint Xavier. It is a classic chicken and vegetable soup with flour and baked Parmesan cheese dumplings served garnished with parsley and chervil. Perhaps that is why it resonated with my spirit; it looks like and reminds me of my mother’s chicken soup with matzo balls, Italian style.
Learning about this soup, made me want to know something about the person it was named after Frances Xavier was a Roman Catholic missionary and one of the founding members of the Society of Jesus, more commonly referred to as Jesuits. 
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