A Mifflinburg tradition will continue during downtown Mifflinburg's 24th annual Christkindl Market celebration, which will be held from Dec. 13 to 15.
From 11 a.m. to 2 p.m. Friday, Dec. 14, La Vieille Maison des Livres, 344 Chestnut St., Mifflinburg Rose Soup will be served for free to shop customers.
According to Linda Estupinan Snook, owner of the book shoppe, Mifflinburg Rose Soup is a German custom that dates back more than 100 years.
"I have been in business eight years, and six years ago, I was sent an email that said 'you do weird things' so try this," Estupinan Snook said. "Mifflinburg Rose Soup was served at the turn of the last century to a Belsnickle (Santa's helper) who was St. Nicholas's companion on Christmas Eve. This is a German custom and one that would fit in with the population of Mifflinburg quite readily."
Estupinan Snook said Belsnickles brought sweets to the good children and switches to the bad children.
"Everyone, of course, wanted to be on his good side, so when he was walking through town and Christmas carols were being sung, the Rose Soup would be served to help them stay warm and happy," she said. "During our Christkindl celebration in Mifflinburg, it has become my tradition to give this very nice soup away to visitors to my shoppe. People have returned year after year to taste the soup, talk about the year past and enjoy some German tradition."
Estupinan Snook said there is no charge for the soup and other goodies available, but donations for the Mifflinburg Buggy Museum will be accepted and free copies of the rose soup recipe will be available.
Mifflinburg Rose Soup
A late 19th-century tradition
Time: 30 minutes
Serves: 6-8
2 red potatoes, peeled and quartered
1cup sliced carrots
1 chopped onion
2 cups water
1cup milk
1 cup whipping cream
2tablespoons unsalted butter
3 tablespoons sugar
1 1/2 teaspoons salt
In a large saucepan, cook potatoes in water for 20 minutes or until tender.
Drain, meanwhile in medium saucepan, cool carrots and onion in 2 cups water covered for 10 minutes or until tender.
Do not drain. Place 1/2 the potatoes in blender container or a food processor bowl.
Add half the carrots, onions and cooking liquid. Blend or process until smooth, transfer to large saucepan.
Repeat with remaining vegetables and cooking liquid and add to pan.
Stir in milk, cream, butter, sugar and salt to taste.
If desired add a few drops of rose water, garnish with rose petals or fresh thyme and sprinkle with fresh ground pepper.
