a hermit's soup

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A Hermit's Soup

 

Recipe By :Brother Victor-Antoine d'Avila-Latourrette

Serving Size : 2 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 potato

1 turnip

1/2 small cabbage head

2 carrots

1 onion

3 tablespoons oil of choice

1/3 cup rice

2 quarts water

salt

1 pinch thyme

 

1. Wash and trim the vegetables. Cut and slice all of them into tiny pieces.

 

2. Pour oil into soup pot, add the vegetables, and saute them for a few minutes.

Add the rice and water. Stir well. Keeping the pot covered, cook over low heat

for 1 hour. Add the salt and thyme to taste just before serving. Stir well and

serve hot.

 

Source:

" Twelve Months of Monastery Soups: International Favorites "

Copyright:

" Publisher: Liguori/Triumph (1998 Hardcover) ISBN 0892439319 "

Yield:

" 8 cups "

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Per Serving (excluding unknown items): 467 Calories; 22g Fat (40.1% calories

from fat); 9g Protein; 64g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

142mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Vegetable; 4 Fat.

 

NOTES : DECEMBER SOUPS: The very nature of this soup is one of great simplicity

and frugality, expressing the life of a hermit. This life is one that, in the

words of Saint Paul, is " bidden with Christ in God. " The hermit monk makes use

of basic root vegetables for this soup, such as turnip, carrots, and onions.

Added to these are the inexpensive ingredients of cabbage and rice. This soup

can be made in sufficient quantities to last for a few days.

 

Nutr. Assoc. : 0 0 0 0 0 244 0 0 0 0