A Taste of Lac La Biche

By Jennifer Mueller (Museum Manager of the Lac La Biche Museum)

In 2005, Lac La Biche County (at that time called Lakeland County) published a cookbook. This wonderful little book shares recipes collected from residents throughout the County. In the age of COVID, many people have been expanding their culinary horizons by trying new recipes. I’ve tried a few delectable delights from this cookbook, including an amazing German Cabbage Roll recipe. What I love about this cookbook is that many of these dishes are old family recipes. Usually, they are not overly difficult to prepare, which is ideal for the novice chef.

In honour of National Homemade Soup Day (Feb 4) I would like to share a homemade soup recipe from the Multicultural Community Cookbook 2005. I haven’t had an opportunity to try this recipe myself, so if you do, let us know about your experience. Bon Appetit!

Country Italian Chickpea Soup

• 1 large onion
• 19 oz can chickpeas
• 1 Tbsp olive oil
• 4 plum tomatoes, coarsely chopped
• 3 to 4 chicken breasts or legs
• ½ bunch spinach
• 4 cups chicken broth
• Freshly grated parmesan cheese
• 1 small dried chili or ½ tsp hot pepper flakes
• 3 large garlic cloves
• 2 tsp chopped fresh rosemary leaves or ½ tsp dried rosemary

Coarsely chop onion; finely mince garlic. Heat oil in large wide bottomed saucepan. Sauté onions and garlic for 5 minutes; stir often. Add chicken, broth, chili, and rosemary. Boil at low heat, covered, for 30 minutes. Stir in chickpeas and tomatoes; simmer for 15 to 20 minutes or until chicken is cooked. Remove chicken and separate chicken from bones. Remove and discard whole chili. Slice chicken and return to soup. Stir in spinach. Cook for 5 minutes. Sprinkle each serving with parmesan cheese.