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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?

My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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3 Home & Garden Cooking and Food- Soups and Stews

Twelve Months of Monastery Soups: International Favorites


Twelve Months of Monastery Soups: International Favorites Cover




Chickpea Soup Ó la Provenþale


2 cups dried chickpeas

1/2 cup olive oil

4 leeks, white part only, thinly sliced

10 cups water

1/2 pound chopped spinach

4 garlic cloves, minced

4 tablespoons herbs Provenþal (thyme, rosemary, oregano, marjoram, bay leaf)

salt and pepper to taste

1 teaspoon butter or margarine

fried croutons (See recipe p. 195)

6 servings

1.  Soak the chickpeas overnight.  Rinse them in cold water.

2.  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.

3.  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.

4.  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.

Chickpeas, or pois chiches, 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.

Chilled Carrot Soup


2 leeks, chopped

2 potatoes, peeled and diced

4 good-sized carrots, sliced

3 1/2 cups chicken or vegetable stock salt to taste

1/2 teaspoon ginger powder

4 tablespoons lemon juice

1 cup half-and-half

thin slices of lemon or fresh mint leaves as garnish

4 servings

1.  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.

2.  Add the ginger, lemon juice, and half-and-half.  Stir well.

3.  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.

Garbure BÚarnaise (BÚarn Country Soup)


1 pound navy beans

4 quarts water

2 leeks, cut julienne style

2 turnips, sliced

1 small carrot, sliced

1 small cabbage, coarsely chopped

20 green beans

6 potatoes, peeled and left whole

bouquet garni (1 bay leaf, 2 sprigs thyme, and 4 sprigs parsley, tied together and removed before serving)

6 sweet Italian sausages

2 garlic cloves, minced

1/4 pound salt pork (bacon fat)

salt and pepper to taste

4-6 servings

1.  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.

2.  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.

3.  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).

Garbure should be served at the table steaming hot, and it should be accompanied by plenty of French bread and red wine.


Product Details

d'Avila-Latourrette, Victor-Antoine
Clarkson Potter Publishers
d'Avila-Latourrette, Victor-Antoine
D'Avila-La Tourette, Victor-Antoine
D'Avila-Latourrette, Victor
New York :
Vegetarian cookery
Cookery, International
Courses & Dishes - Soups & Stews
Regional & Ethnic - International
Soups & Stews
Cooking and Food-Soups and Stews
Edition Description:
Trade paper
Publication Date:
Grade Level:
8.91x7.55x.55 in. .93 lbs.

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Related Subjects

» Cooking and Food » Dishes and Meals » Soups and Stews » General

Twelve Months of Monastery Soups: International Favorites Used Trade Paper
0 stars - 0 reviews
$7.95 In Stock
Product details 208 pages Broadway Books - English 9780767901802 Reviews:
"Synopsis" by , Now in paperback, the first and only monastery cookbook on soups showcases 175 simple, soul-satisfying recipes for a year-round celebration of the art of soup making. Presented in order of growing seasons, Brother Victor-Antoine's recipes offer a succulent range of flavors. 131 woodcuts.
"Synopsis" by , "Of soup and love, the first is best." Brother Victor-Antoine makes a passionate  case for this Spanish proverb in Twelve Months of Monastery Soups, 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, Twelve Months of Monastery Soups is a celebration of the art of soup-making.
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