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. […]
