My wonderful mentor sent a remarkable Christmas package that contained a gift that surprised me: a cookbook. I have been out of favor with cookbooks f or the past five years now, in the past two years relying solely on revised concoctions mused from online sources. Yet this one, stole my heart. Twelve Months of Monastery Soups. A Benedictine monk authored this beloved edition that relies heavily on French cuisine and a sense of soulishness. What I cherished about this cookbook was that many of the selections felt foreign to me, and featured seasonal fare plant based and flavorful. Immediately, I sent another book of his off to my friend Y in hopes of sharing the passion. I promised to make a soup from each month following the recipe exactly as written with no substitutions or creativity. My first selection
January: Brussels Sprout Soup (serves 6)
1 pound brussel sprouts, thinlu slices
3 leeks, sliced
2 quarts water
2 boullion cubes (I used beef)
4 tablespoons olive oil
3 table spoons flour
sale and pepper to taste
Pan fry the leeks and sprouts for less than a minute, slightly browning, add in the water, boullion, oil…simmer for 40 minutes. On the side, mix flou and 4 tbl. spoons broth, until a paste forms, then add paste to the soup. Salt to taste…stir. On the side, place egg yolks in 6 spoons of broth. Slice bread in each bowl, put eggs over bread and then ladel soup in it to enjoy!
The little sprouts melt in your mouth, as if they took a Roman Steam Bath in buttery leekyness. The eggyolk clumps the broth into the bread like a sticky pudding and my heavens, is there sugar in here? Nuts? I don’t know, but I taste both.
Love love love it! So satisfying!