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Finding the Spirit This Christmas

matee, but who cares? Christmas Tree CC BY-NC-ND 2.0I haven’t exactly been a model of good cheer this holiday season. Christmas tree? Meh. I hung a wreath on the door, pieced together an advent wreath with a few candles, and called it a day. Fresh batches of Christmas cookies? More like pragmatic pots of potato soup. Christmas carols? Instead, my ears have been ringing with Cuban jazz and NPR. Last weekend, I saw a group of decked-out carolers cavorting through the streets of Chicago and felt myself marveling at their energy from a comfortable distance.

So I was grateful when at church last week the priest mentioned a different way to prepare for Christ’s coming: repentance, seeking forgiveness. It’s so easy to get caught up in traditions that might best be described as decorative, that punctuate the holiday season much like the garlands on a Christmas tree, but never quite penetrate its central meaning. In the midst of preparing our homes for Christmas, it’s a refreshing prospect to do the more sobering work of preparing our hearts for the Lord.

What does this mean exactly? When I take good, long, honest look at myself with Jesus’s coming in mind I feel like one of those handmade, cobbled looking ornaments, my faith clumsily pieced together, a shadow of the smoothly crafted, well-integrated Christian life that I aspire to. But perhaps this is what the priest’s suggested examining is meant to yield — a reminder of how much we need the God who is coming for us on Christmas day, a humbling awareness of our own mediocrity and our unceasing need for him.

A few weeks ago I wrote about the book Quiet, including the author’s reflections on evangelical Christianity, how the evangelical movement is a bastion for the extrovert ideal, rewarding and revering those who live their faith out loud. I happen to be both an introvert and one who quickly became disillusioned with the non-denominational, evangelical church partially on the grounds of its bias toward extroversion, but for a short while I found the evangelical community very alluring, I’m sure partially owing to the charisma, aka extroversion, of its leading members. One of the phrases I remember being tossed around was called “active dependence,” the notion that we are called to proactively cultivate our dependence on God, to live fully in the reality of our need for him. Perhaps the most authentic preparation we can make this advent is to deepen our dependent relationship to the Lord.

In the meantime, there’s soup. Along with prayer, a good bowl of soup goes a long way toward refreshing the soul, I think. The pot is a repository for disparate elements, slowly transforming them into something new and life-giving, not unlike a prayer. You might consider this potato soup a token of my resistance against all the pretty, powdered, finely shaped edibles of the Christmas season, an invitation to pare down what is tangible about Christmas and leave space for the invisible turnings of the heart. Here’s the recipe:

Potato Soup
Adapted from the Pioneer Woman

Ingredients 

6 slices bacon, cut into 1-inch pieces
Medium onion, diced
3 whole carrots, diced
3 stalks celery, diced
6 small Russet potatoes, peeled and diced
8 cups chicken stock
3 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
Freshly ground black pepper
Paprika
Cumin
Red pepper flakes
Chili powder
Freshly grated cheddar cheese

Tools

2 Cutting boards
Chef’s knife
Potato peeler
Mixing bowls
Measuring cups
Measuring spoons
Frying pan
Plate
Paper towels
Wooden spoon
Whisk or fork
Immersion blender or blender

  • Chop the vegetables and the potatoes. Measure out the stock, milk, and heavy cream.
  • Cut the raw bacon into pieces using a separate cutting board and cook in a frying pan over medium heat until crisp.
  • Remove the bacon to a plate and pour out most of the grease.
  • Cook the onions, carrots, and celery in the same frying pan over medium-high heat.
  • After about 2 minutes, add the diced potatoes. Cook for about 5 minutes, adding the salt and dashes of paprika, cumin, red pepper flakes, and chili powder.
  • Add the chicken stock and bring the mixture to a boil. Cook for 10 minutes, or until the potatoes become tender.
  • Whisk the flour with the milk and add to the pot, cooking for another 5 minutes.
  • Using a blender or an immersion blender, process the soup until completely smooth.
  • Stir in the cream. Serve with cheddar cheese and bacon bits.
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