{"product_id":"twelve-months-of-monastery-soups-isbn-9780767901802","title":"Twelve Months of Monastery Soups","description":"\"Of soup and love, the first is best.\" Brother Victor-Antoine makes a passionate  case for this Spanish proverb in \u003ci\u003eTwelve Months of Monastery Soups,\u003c\/i\u003e 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, \u003ci\u003eTwelve Months of Monastery Soups\u003c\/i\u003e 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 \u003ci\u003eFrom a Monastery Kitchen\u003c\/i\u003e as well as \u003ci\u003eThis Good Food, Table Blessings,\u003c\/i\u003e and \u003ci\u003eA Monastic Year.\u003c\/i\u003e\u003cb\u003eChickpea Soup Ó la Provenþale\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eIngredients\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e2 cups dried chickpeas\u003cbr\u003e1\/2 cup olive oil\u003cbr\u003e4 leeks, white part only, thinly sliced\u003cbr\u003e10 cups water\u003cbr\u003e1\/2 pound chopped spinach\u003cbr\u003e4 garlic cloves, minced\u003cbr\u003e4 tablespoons herbs Provenþal (thyme, rosemary, oregano, marjoram, bay leaf)\u003cbr\u003esalt and pepper to taste\u003cbr\u003e1 teaspoon butter or margarine\u003cbr\u003efried croutons (See recipe p. 195)\u003cbr\u003e\u003cbr\u003e6 servings\u003cbr\u003e\u003cbr\u003e1.  Soak the chickpeas overnight.  Rinse them in cold water.\u003cbr\u003e\u003cbr\u003e2.  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.\u003cbr\u003e\u003cbr\u003e3.  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.\u003cbr\u003e\u003cbr\u003e4.  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.\u003cbr\u003e\u003cbr\u003eChickpeas, or \u003ci\u003epois chiches,\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChilled Carrot Soup\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eIngredients\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e2 leeks, chopped\u003cbr\u003e2 potatoes, peeled and diced\u003cbr\u003e4 good-sized carrots, sliced\u003cbr\u003e3 1\/2 cups chicken or vegetable stock salt to taste\u003cbr\u003e1\/2 teaspoon ginger powder\u003cbr\u003e4 tablespoons lemon juice \u003cbr\u003e1 cup half-and-half\u003cbr\u003ethin slices of lemon or fresh mint leaves as garnish\u003cbr\u003e\u003cbr\u003e4 servings\u003cbr\u003e\u003cbr\u003e1.  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.\u003cbr\u003e\u003cbr\u003e2.  Add the ginger, lemon juice, and half-and-half.  Stir well.\u003cbr\u003e\u003cbr\u003e3.  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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGarbure BÚarnaise (BÚarn Country Soup)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eIngredients\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e1 pound navy beans\u003cbr\u003e4 quarts water\u003cbr\u003e2 leeks, cut julienne style\u003cbr\u003e2 turnips, sliced\u003cbr\u003e1 small carrot, sliced\u003cbr\u003e1 small cabbage, coarsely chopped\u003cbr\u003e20 green beans\u003cbr\u003e6 potatoes, peeled and left whole\u003cbr\u003ebouquet garni (1 bay leaf, 2 sprigs thyme, and 4 sprigs parsley, tied together and removed before serving)\u003cbr\u003e6 sweet Italian sausages\u003cbr\u003e2 garlic cloves, minced\u003cbr\u003e1\/4 pound salt pork (bacon fat)\u003cbr\u003esalt and pepper to taste\u003cbr\u003e\u003cbr\u003e4-6 servings\u003cbr\u003e\u003cbr\u003e1.  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.\u003cbr\u003e\u003cbr\u003e2.  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.\u003cbr\u003e\u003cbr\u003e3.  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).\u003cbr\u003e\u003cbr\u003eGarbure should be served at the table steaming hot, and it should be accompanied by plenty of French bread and red wine.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e    ","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304156057829,"sku":"NP9780767901802","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780767901802.jpg?v=1767743060","url":"https:\/\/k12savings.com\/es\/products\/twelve-months-of-monastery-soups-isbn-9780767901802","provider":"K12savings","version":"1.0","type":"link"}