Twelve Months of Monastery Soups Spring Arbor/Ingram
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Twelve Months of Monastery Soups Overview
Soups have always held a very prominent place in the daily fare of monasteries. This collection of healthy recipes follows the orderly cycle of the 12 months of the year, features seasonally fresh produce, and includes basic recipes for stocks and sauces. Makes a great gift or addition to your cookbook collection.
Twelve Months of Monastery Soups Specifications
Offer your guests a big bowl of warmth and comfort--stir up some homemade soup! Brother Victor-Antoine d'Avila-Latourrette, author of From a Monastery Kitchen, follows the months of the year with simple recipes using seasonal ingredients. The soup recipes are international as well--try some Polish Pearl Barley Soup in February and Traditional Austrian Cheese Soup in November. Brother Victor-Antoine recommends chilled soups in the summer for refreshment; June's creamy Chilled Carrot Soup features the zest of ginger and lemon, and the Cold Zucchini Soup in August is delightful with the recommended lemon basil. The simplicity of the recipes makes them suitable for beginning cooks, who will learn that a great variety of flavors can be produced just by changing the order in which the vegetables are sautéed or by using vegetable broth instead of beef bouillon. Twelve Months of Monastery Soups is a delicious introduction to the art of soup making. As Brother Victor-Antoine notes, "soup remains a faithful friend during all of life's occasions."
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