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      RECIPE TITLE "Chilled Carrot Soup" Author: Twelve Months Monastery Soups Copyright© 1998 byVictor-Antoine D' Avila-Latourrette

    yields 4 portionstime---difficultyeasy


    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


    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.

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    Twelve Months Monastery Soups Twelve Months of Monastery Soups: International Favorites "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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