4-6 servings from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Publishing, 1996 Ingredients 6 medium sized courgettes 1 leek 1 tsp salt 2 pints (1.2L) water 1/2 cup (2 oz, 50g pesto) 1 8 oz (225g) container plain yoghurt fresh basil leaves and extra yoghurt as garnish 3 tablespoons lemon juice Method 1. Slice […]
Serves 4-6 people Fry together in butter: 2 medium onions, chopped 1 red or orange pepper, chopped (optional) 2 cloves (roasted if possible) garlic. 7 small ripe tomatoes – chop, add and fry 10 minutes. Mix 500ml boiling water + 1 vegetable stock pot. Add to soup with 1 tin chopped tomatoes. Simmer 30 minutes. […]
from Soups from a Monastery Kitchen, Brother Victoire-Antoine. Arcadia Publishing 1996. Serves 4 Ingredients: 1 onion 1 carrot 1 celery stalk 4 mushrooms 6 tablespoons oil 2 pints (1.2l) water Salt & pepper to taste Dumplings: 12 oz (360g) mashed potatoes 1 tsp salt 1 egg 1 tablespoon chopped parsley 2.5 oz (75g) flour Method: […]
from Hamlyn ‘All Colour Cookbook’, Sara Lewis 03.03.16 Serves 6 Ingredients 2 tablespoons olive oil 375g (12oz) leeks, slit and well washed then thinly sliced 375g (12oz) fresh shelled or frozen peas Small bunch mint 900 ml (1 1/2 pints) vegetable or chicken stock 150g (5oz) full fat mascarpone cheese Grated rind of 1 small […]
From ‘Soups from a Monastery Kitchen’ by Brother Victor-Antoine. Arcadia publishing 1996 Ingredients 16 oz (450g) dried black beans 5 pints (2.8l) water 4 fl oz (120ml) olive oil 3 onions, chopped 1 bell pepper, chopped 6 garlic cloves, minced 1 tsp thyme 1/2 tsp oregano 1 bay leaf 3 tsp sugar 4 tsp vinegar […]
March 2022. From ‘Soups from a Monastery Kitchen‘ (Brother Victor-Antoine) Serves 4-6 Ingredients 3 pints (1.7l) water 2 leeks 4 large potatoes, diced 4 carrots, sliced 4 slices stale bread 1/2 tsp nutmeg 8.5fl oz (240 ml) single cream chopped parsley and chopped chervil Instructions 1. Bring water to boil in a large soup pot. […]
(From ‘Soups from a Monastery Kitchen’, Victor-Antoine) Ingredients 4 tablespoons oil 3 leeks, chopped 2 carrots, peeled and sliced 1 celery heart, chopped 1 turnip, diced 3 pints 8 fl oz. (2 litres) stock 8 oz. (225g) barley Salt and pepper to taste 1 ¾ oz (45g) parsley, chopped Sour cream to serve Method Gently […]
(From ‘Soups from a Monastery Kitchen’, Brother Victor-Antoine) Ingredients: 6 tablespoons oil of choice 1 large onion, sliced 8 oz (225g) mushrooms, sliced 2 celery stalks, sliced 2 carrots, sliced 3 pints 8 fl oz (2 litres) water or stock Salt & pepper to taste Chopped parsley Method Wash and thinly slice the vegetables Sauté […]
6-8 servings Ingredients 2 oz butter 4 potatoes 2 leeks or onions ½ medium head white cabbage 4 medium sized carrots 1 tsp salt to taste 3 turnips 4l water To serve: Croutons, fresh herbs Instructions: Wash and peel the vegetables. Slice them into small pieces. Melt the butter into a large soup pot. […]
This mildly spiced creamy soup freezes well, so it can be prepared in advance. Sweet potatoes are a good source of beta carotene. Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 6 Ingredients 2 tbsp (25 mL) oil 1 medium onion, chopped 2 cloves garlic, minced 2 tsp (10 mL) finely grated fresh gingerroot 1 tsp (5 […]
