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Quoted By: >>23722766 >>23722906 >>23722971
A simple, healthy soup from Our Lady of the Resurrection Benedictine Monastery, Millbrook, near New York City
Recipe:
2 ounces butter or margarine
2 leeks or onions
4 medium-sized carrots
3 turnips
4 potatoes
half a medium-sized head white cabbage
1 teaspoon salt or more, according to taste
4 quarts water (editor's note: you may want to use less water)
croutons (see recipe below)
1/3 cup minced chervil, chopped
Wash and peel the vegetables. Slice them into small pieces.
Melt the butter in a large soup pot. Add the vegetables and salt and stir a few times. Turn off the heat, cover the pot, and let it rest for about 15 to 20 minutes. Add the water and bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and allow the soup to cook slowly for about 30 to 40 minutes. Stir from time to time.
When the soup is done, blend all of it in a blender until it becomes creamy and even. Serve hot, adding some croutons to each bowl and sprinkling some chervil on top. 6–8 servings.
© St. Nicholas Center
Recipe:
2 ounces butter or margarine
2 leeks or onions
4 medium-sized carrots
3 turnips
4 potatoes
half a medium-sized head white cabbage
1 teaspoon salt or more, according to taste
4 quarts water (editor's note: you may want to use less water)
croutons (see recipe below)
1/3 cup minced chervil, chopped
Wash and peel the vegetables. Slice them into small pieces.
Melt the butter in a large soup pot. Add the vegetables and salt and stir a few times. Turn off the heat, cover the pot, and let it rest for about 15 to 20 minutes. Add the water and bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and allow the soup to cook slowly for about 30 to 40 minutes. Stir from time to time.
When the soup is done, blend all of it in a blender until it becomes creamy and even. Serve hot, adding some croutons to each bowl and sprinkling some chervil on top. 6–8 servings.
© St. Nicholas Center
