May Soups

Minestrone Monastico

Minestrone Monastico

Minestrone Monastico

3 qt water

3 carrots

3 potatoes

1 cup green beans

2 celery stalks

1 cup dry white beans

3 onions

1 cup olive oil

1 cup dry white wine

1 cup macaroni

Tarragon, fresh minced

Salt and pepper

Cut all the vegetables in small pieces. Add the beans and all vegetables except onions to a pot with the water. Cook covered over medium heat for 1 hour. Saute the onions in some of the olive oil until soft but not brown. After the first hour add the cooked onions, wine, olive oil, macaroni, tarragon, salt and pepper and cook another 15 minutes. [I substituted acini de pepe here, which created a creamy texture the first day, but was not as good the second day.]

Watercress Soup

Watercress Soup

Watercress Soup

2 Tbsp coconut oil

2 leeks, chopped greens and whites

1 bunch fresh watercress

2 potatoes peeled and cubed

2.5 cups water

1 vegetarian bouillon cube

½ cup full fat coconut milk (Chaokoh)

½ tsp white pepper

Chopped fresh chervil

Melt oil in large soup pot. Add leeks and watercress and saute gently for 3 minutes. Add the potatoes and saute one minute more. Add the water and bouillon cube. Bring to a boil and then drop to a simmer. Cover and simmer 30 min. Reserve some potatoes for texture. Puree the remaining soup on high. Return to pot and add the coconut milk. Salt to taste and add fresh chervil. Alternatively you can use 1 tsp Sunny Paris seasoning. 3-4 servings.

Shaker Soup

Shaker Soup

Shaker Soup

1 Tbsp coconut oil or other vegetable oil

1 Tbsp flour

1 6-oz can of tomato paste

1 can of diced tomatoes

1 onion, minced

2 tsp dried dill

1 ¼ cups water

1 cup full fat coconut milk (Chaokoh)

Fresh dill

Melt oil in large soup pot. Add chopped onion and saute until soft but not brown. Add flour and saute a few minutes longer. Add the tomato paste, diced tomatoes, dried dill, and water. Bring to a boil and then turn down to a simmer for 20 minutes. Puree the soup with an immersion blender. Add the coconut milk and blend again. Serve topped with chopped fresh dill.

French Spring Vegetable Soup

French Spring Vegetable Soup

French Spring Vegetable Soup

1.5 Tbsp olive oil

1 leek

1 carrot, sliced in triangles

1 half head of cauliflower chopped in small pieces

1 celeriac, chopped

½ cup green beans, chopped

½ cup frozen peas

½ cup fresh or frozen spinach

3 cups water

1 vegetable bouillon cube

1 diced peeled fresh tomato or 1 can of diced tomatoes

1 tsp of Penzey’s French Bonne Herbs (or mixture of fresh parsley, chervil, thyme)

Salt and pepper to taste

Saute leeks and then the fresh vegetables (except tomatoes) in olive oil for a few minutes. Add water, bouillon cubes, tomatoes, herbs, and salt. Bring to a boil and then reduce heat to a simmer for 1 hour, adding water if necessary. When ready to serve top with additional fresh herbs.

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

1 can chickpeas

5 cups water

1 can diced tomatoes

1 stalk of celery, diced

1 carrot, diced

2 cloves of garlic minced

½ red pepper, diced

2 Tbsp olive oil

2 vegetarian bouillon cubes

1 bay leaf

Salt and pepper to taste

Add all ingredients to a large stockpot. Bring to a boil and then simmer 1 hr. Remove bay leaf and serve. Typically is served on Mar 19 on his feast day. May be topped with croutons or bread crumbs toasted in olive oil. [The fact that everything is diced makes this soup visually appealing.]

Cream of Asparagus

Cream of Asparagus Soup

Cream of Asparagus Soup

1 qt water

¼ lb asparagus

1 potato, peeled and diced

½ onion, sliced

1 medium carrot

½ cup heavy cream or coconut milk

2 Tbsp butter

Salt and pepper to taste

Cook the vegetables in the boiling salted water until tender. Blend the soup in a blender. Return the soup to the pot, add the heavy cream or coconut milk, butter, salt and pepper. Bring to a boil. Reduce to medium and cover for 10 minutes.

Cuban Black Bean

Cuban Black Bean

Cuban Black Bean Soup

½ lb dried black beans

6 cups water

¼ olive oil

1 ½ onions, diced

½ bell pepper, chopped

3 garlic cloves, minced

½ tsp thyme

¼ tsp oregano

1 bay leaf

1 ½ tsp sugar

2 tsp vinegar

Pinch of cumin

Salt and pepper to taste

Soak the beans overnight. Rinse the beans and discard the water. Place the beans and the water in a large soup pot. Bring to a boil, lower the heat, cover, and cook for 1 hour or until the beans are tender.

Saute the onions, pepper, and garlic cloves in the olive oil in a separate pot for 2-3 min. Puree ½ cup of the cooked beans in a blender. Add the puree to the sautéed vegetables and mix. Add all back to the bean pot. Add thyme, oregano, bay leaf, sugar, vinegar, salt, pepper, and cumin. Stir well and simmer 50 min more. Remove bay leaf and serve.

Sorrel Soup/Pottage Germiny

Sorrel Soup/Pottage Germiny

Sorrel Soup/Potage Germiny

4 cups vegetable or chicken stock or bouillon cubes

2 Tbsp butter or vegetable oil

2.5 cups of shredded sorrel

2 Tbsp chopped fresh chervil

2 egg yolks

1 cup cream or coconut milk

Salt and pepper to taste

Place the stock in a large soup pot and cook over medium low heat. Place the oil in a skillet and cook sorrel over medium heat until it breaks down into fine slurry. Add chopped chervil and cook 1-2 min more. If using yolks mix them with cream in a separate bowl. Add a small amount of hot stock to temper the egg yolks and then whisk the combined mixture back into the stock in the pot. (I used three egg whites in more of an egg drop version.) Add the sorrel/chervil and salt and pepper to taste. Serve hot or cold depending on the season.

Pottage Clamart (Turnip-Leek)

Potage Clamart (Turnip Leek Potage)

Potage Clamart (Turnip Leek Potage)

6 Tbsp oil or butter

1 cup fresh peas

1 carrot

1 turnip

2 leeks

1 quart water

1 vegetable bouillon cube

Salt to taste

1 tsp dried thyme

1 tsp dried rosemary

1 egg yolk

2 tsp heavy cream or coconut milk

Cut carrot, turnip, and leek into thin slices. Pour the oil in the soup pot and add the peas, carrot, turnip, and leeks. Cook slowly over very low heat for 2 minutes, stirring continuously. Add 1 quart of water, bouillon, and spices. Cook the soup slowly for 30 minutes covered. Turn off the heat and let stand 15 minutes. Blend the soup in a blender. Add the egg yolk and cream to the blender, if desired to add creaminess to the soup. Garnish with fresh chervil or hard boiled eggs if desired.

Wild Rice Soup

Wild Rice Soup

Wild Rice Soup

4 cups vegetable or mushroom broth

½ cup water

1 cup dry sherry

3 shallots

½ cup mushrooms

1 cup wild rice

Salt and pepper

½ cup light cream

½ cup chopped chervil or parsley

2 tsp chopped fresh thyme

Pinch of dry mustard

In a soup pot, pour the broth, sherry, and water and bring to a light boil. Add the shallots, mushrooms, wild rice, salt, and white pepper. Reduce the heat to medium. Cover the pot and cook slowly for 35-40 minutes. Check to see that the rice is well cooked; if not, cook for another 5 minutes or so. Check the seasonings also. Add more broth if necessary. Add the cream, thyme, and pinch of dry mustard. Stir the soup thoroughly. Cover the pot and simmer the soup for another 10 minutes. Serve immediately, or refrigerate it for 2 hours and serve cold.

Saint Bertille Soup

Saint Bertille Soup components are a collection of leafy herbs

Saint Bertille Soup

Saint Bertille Herb Soup

1 small head leaf lettuce

1 bunch sorrel

1 cup chopped parsley

10 scallions or 2 leeks

1 bunch watercress

Butter

1 ½ quarts water or vegetable stock

1 cup white wine

½ cup heavy cream or half-and-half

1 egg yolk

½ cup chervil

Salt and pepper to taste

Shred the lettuce and the sorrel. Chop the parsley, scallions, and watercress into small pieces. Melt the butter in the soup pot, add the chopped greens, and cook slowly for a few minutes over low heat. Stir continually. Add the water (or stock) and the wine. Cover the pot and cook for about 40 minutes. Remove the pot from the heat, add the cream, beaten egg, chervil, salt, and pepper. Blend well in a blender. Reheat the soup for a few minutes, but do not allow it to boil. Refrigerate the soup and serve cold. Or can be served hot with French bread.

Escarole White Bean

Escarole White Bean

Escarole and Bean Minestra

4 Tbsp olive oil

½ large yellow onion

3 garlic cloves, minced

1 large turnip, diced

2 tomatoes, peeled and chopped

1 cup precooked white beans or a 16-oz can

3 ½ cups water

½ cup white wine

1 medium sized head of escarole

Salt and pepper to taste

Grated parmesan cheese

In a large soup pot, saute the onion in the oil for a minute or two. Add the minced garlic and mix it well with the onion. Stirring often. Add the turnip and tomatoes. Cook the soup over medium heat for 5 minutes, stirring often. Add the precooked beans, water, and wine. Stir the soup and bring it to a boil. Add the escarole and cook the soup over medium heat for about 25 minutes. Add the salt and pepper and simmer for another 10 minutes. Serve hot. You may sprinkle some grated cheese on top.