A Soup for Every Season

Aaahhh… a hot bowl of savory soup. What a perfect, comforting antidote to a blustery winter storm. Hmmm… not in a cold climate? A chilled zucchini soup with lemon basil might just hit the spot. Confused and not sure what to cook up in which season? Brother Victor-Antoine d'Avila-Latourrette, a Benedictine monk in upstate New York, may have the answer – more than 180 of them.

Brother Victor, who has authored several cookbooks, presents a plethora of simple recipes for each month of the year featuring seasonal ingredients. His French background is evidenced in his recipes, but he also works in flavors from Mexico, Italy, the Middle East and other regions. Try April’s Cuban Black Bean Soup, September’s Russian Cream of String Bean Soup, or June’s Danish Onion-Champagne Soup – and that’s just the beginning. Each recipe also includes a historical reference – there is meaning behind this soup.

Purchase a copy of Twelve Months of Monastery Soups, and whip up some of these delightful creations yourself. A friend introduced us to the Butternut Squash Soup Portuguese Style (thanks Donna!), and we sampled the Saint Basil Soup -- a perfect soup for January -- and it is delish!

Saint Basil Soup
6 tablespoon of oil
1 large sliced onion
½ pound sliced mushrooms
2 sliced carrots
2 sliced celery stalks
2 quarts of water
2 bouillon cubes
chopped parsley
a pinch of salt and pepper

1. Wash and slice the veggies.
2. In a small pot, add the oil and veggies, and sauté them for 2 to 3 min., stirring constantly.
3. Add the water and bouillon cubes. Cook slowly in a covered pot over low heat for 30 min. Add salt, pepper and parsley. Simmer for 10 min. and serve hot.