Cream of Celery Soup

From: Soups from a Monastery Kitchen, Brother Victor-Antoine pub Arcadia 1996 Ingredients: 1 garlic clove 6 celery stalks 2 leeks or onions 2 potatoes 3 pints(1.7l) water 8.5 oz (240ml) white sauce* Salt and pepper to taste Chopped dill to garnish Method: 1. Wash, peel and trim the vegetables. Slice them into thin pieces. Pour […]

Cream of Leek & Pea Soup

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 […]

Beguine Cream Soup

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. […]