Annotations:
The author of the bestselling "From a Monastery Kitchen" returns with a new collection of 170 soup recipes--at least one for every vegetable native to North America. From basic veloutes and consommes to thick and chunky soups, and from simple clear broths to creamy soups and more complex potages, "Twelve Months of Monastery Soups" appeals to every taste.

Publisher's Remarks:
To Brother Victor-Antoine, soup making is a spiritual exercise in which you consider food, health, and the meaning of creation. Twelve Months of Monastery Soups harks back to a simpler era, when people were in tune with seasonal harvests and the natural flavors of fresh, locally grown ingredients.

Presented in order of growing seasons, Brother Victor-Antoine's soups offer a succulent range of flavors -- refreshing Watercress Soup for spring; Gazpacho made with ripe tomatoes for summer; Pumpkin Soup, savory for autumn; and Saint Nicholas Soup, made with turnips, carrots, potatoes, and cabbage, fo