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Twelve Months of Monastery Soups
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$ 14.92
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$ 2.03 (12%) |
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| Item Number |
148846 |
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Item Description...
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenþal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.
Brother Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery near Millbrook, New York, a monastery that lives under the rule of St. Benedict. There he cooks and tends the garden that supplies both the monastery and the local farmers' market. He is the author of the bestselling From a Monastery Kitchen as well as This Good Food, Table Blessings, and A Monastic Year.
Chickpea Soup Ó la Provenþale
Ingredients
2 cups dried chickpeas
1/2 cup olive oil
4 leeks, white part only, thinly sliced
10 cups water
1/2 pound chopped spinach
4 garlic cloves, minced
4 tablespoons herbs Provenþal (thyme, rosemary, oregano, marjoram, bay leaf)
salt and pepper to taste
1 teaspoon butter or margarine
fried croutons (See recipe p. 195)
6 servings
1. Soak the chickpeas overnight. Rinse them in cold water.
2. Pour the oil into a soup pot, add the thinly sliced leeks, and sautÚ gently over medium heat for a few minutes. Add the water, chickpeas, spinach, garlic, herbs, and seasonings.
3. Bring the soup to a boil, then reduce the heat to low-medium. Cover the pot and cook the soup slowly until the chickpeas are tender (50-60 minutes). Simmer for 15 minutes more.
4. When the soup is done, blend in a blender or food mill. Pour the soup back into the pot and reheat it. Serve the soup in hot bowls. Add butter and a few fried croutons to the top of each serving.
Chickpeas, or pois chiches, as they are called in France, have always been a favorite in the Provenþal cuisine--or, for that matter, in the cuisine of Mediterranean Europe. The combined flavors of the chickpeas, spinach, and leeks create a marvelous blend. And, of course, the leguminous nature of the chickpea adds an exquisite texture to the soup. To give a true "Provenþal" flavor to the soup, be generous in your use of Provenþal herbs and use a high-quality extra-virgin olive oil.
Chilled Carrot Soup
Ingredients
2 leeks, chopped
2 potatoes, peeled and diced
4 good-sized carrots, sliced
3 1/2 cups chicken or vegetable stock salt to taste
1/2 teaspoon ginger powder
4 tablespoons lemon juice
1 cup half-and-half
thin slices of lemon or fresh mint leaves as garnish
4 servings
1. Place the prepared vegetables in a soup pot, add stock and salt, and bring the soup to a boil. Reduce the heat and simmer, covered, until the vegetables are well cooked.
2. Add the ginger, lemon juice, and half-and-half. Stir well.
3. Blend the soup in a blender or food processor and then chill the soup for a few hours before serving. Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves.
Garbure BÚarnaise (BÚarn Country Soup)
Ingredients
1 pound navy beans
4 quarts water
2 leeks, cut julienne style
2 turnips, sliced
1 small carrot, sliced
1 small cabbage, coarsely chopped
20 green beans
6 potatoes, peeled and left whole
bouquet garni (1 bay leaf, 2 sprigs thyme, and 4 sprigs parsley, tied together and removed before serving)
6 sweet Italian sausages
2 garlic cloves, minced
1/4 pound salt pork (bacon fat)
salt and pepper to taste
4-6 servings
1. Soak the navy beans overnight or at least for several hours. Drain and rinse them. Wash and prepare the vegetables. Pour water into a large soup pot and add all the vegetables except the potatoes, bouquet garni (bay leaf, thyme, parsley tied together), and garlic. Cover the pot and cook the soup slowly over low-medium heat for about 1 l/2 hours. Add more water as necessary.
2. Add the whole potatoes, herbs, sausages, garlic and bacon fat and continue cooking slowly for another hour and 15 minutes. At this point, taste the seasonings and add salt and pepper. (It may need very little salt because of the salt pork). Take out the whole potatoes, sausage, and pork and keep them in a warm place. Simmer the soup for 15 minutes, remove the bouquet garni, and then serve it hot, accompanied by slices of French bread.
3. After the soup, serve the potatoes and the sausages on a separate plate (1 for each person), accompanied by a fresh green salad and more slices of French bread (you may pour some vinaigrette over the potatoes).
Garbure should be served at the table steaming hot, and it should be accompanied by plenty of French bread and red wine.
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Item Specifications...
Pages 208
Dimensions: Length: 8.91" Width: 7.55" Height: 0.55"
Weight: 0.93 lbs.
Binding Softcover
Release Date Jan 5, 1998
Publisher Clarkson Potter
ISBN 0767901800
EAN 9780767901802
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Availability 20 units.
Availability accurate as of May 27, 2012 02:26.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Lots of cream! Apr 28, 2008 |
| When this book arrived I read it through immediately. I was hoping for a book of soups that I can use for weight control while not feeling cheated. However, there is an overwhelming quantity of recipes with cream in them. That makes this book not helpful for people with allergies, dairy intolerance, vegetarian leanings, cholesterol problems, or weight issues. I'm disappointed. Nevertheless, I'm heartened by the reviews of the recipes here, so I will try the ones that are suited to my diet needs and hope for the best. | | |  | Twelve Months of Monastery Soups Jan 1, 2008 |
Twelve Months of Monastery Soups
I bought this book to help with my column in my Master Gardener newsletter. My recipes are chosen to utilized the bounty from our gardens. This book does this well, I use it often, always giving credit to the Monks. While reading this book I can almost feel the Monks next to me. It is a lovely feeling any time I use it. Each month they feature a recipe using the produce that is in season, Squash soup for November and so on. If you love soup this book is one you will enjoy. You will also lake some of the comments at the bottom of the page for each month. | | | | Tasty! Mar 15, 2007 |
| I bought this originally just wanting another soup cookbook, as I tend to live off soups. While other soup cookbooks seem to thrive off 20 different competing flavors, these soups thrive on their very simplicity. It makes both eating and making the soup like a meditation. You'll be amazed how a soup so simple can taste so good. You dont need tons of spices and different steps to appreciate the basic(and yummy!) taste of the vegetables. | | | | Excellent Sourcebook for Vegans or New Cooks Aug 23, 2006 |
'Twelve Months of Monastery Soups' is my second-favorite cookbook, by virtue of the copies I've given to other cooks. (Bernard Clayton's 'Complete Book of Soups and Stews' is #1) Complete Book of Soups and Stews
In my many years of cooking, I've enjoyed soupmaking because:
1. It doesn't take a lot of work to make a soup,
2. It is pretty hard to ruin the dish if you follow the recipe; and
3. You can make a good recipe even greater with a little ingredient experimentation and fine-tuning.
4. The more you do it, the more confident you get with your skill.
In 'Twelve Months...', Brother Victor raises the soup cooking consciousness by providing a fine variety of seasonal selections presented in a very readable recipe format.
Here are my reasons for recommending this fine soup cookbook:
Recipe Simplicity: I loathe the `Joy of Cooking' because of the cryptic recipe language it is written in. Brother Victor lays it out plain and simple here, making the construction easy for the new or challenged cook. Anyone can make one of these fine soups.
Seasonalness: The soups are arranged by month when the vegetable ingredients are most readily available and fresh. For not-too-adventuresome cooks, the combination of ingredient seasonality and recipe simplicity tempts you to try new things you'd probably never try before.
Recipe Selection: The mix of recipes is very good. Even though the selection leans heavily toward the Vegan side, there is something here for everyone. Try Clayton's book if you seek more meaty varieties.
One last thing. Several this site reviewers were critical of the `blandness' of the recipes. Pshaw, I say! If there isn't enough garlic, salt, pepper or spice in the recipe, I add more (and make a note of it in my cookbook.) Soup recipes should not be blindly followed, but spiced by the cook's good taste!
| | | | yummy Apr 25, 2006 |
I bought this book for my mother, who has loved it for the last 7 years. She has systematically made every soup in the book. Aside from the beer soup... they were all delicious.
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