Which isn't the actual name of the recipe.
Ok. I’m still tap dancing on the line. What I love about these recipes is that they take advantage of what is available seasonally. Well at least what’s available in New York at certain times of the year. The author is French, a Benedictine monk and lives in a small monastery in New York. The recipes are eclectic, largely vegetarian, but he does use eggs and dairy products. Also a lot of wine. If you don’t want to use wine you can probably use vegetable, chicken or beef stock.
The book is divided by months. This one is from September.
I thought this recipe makes a lot but this soup can be canned so you can enjoy the tastes of the harvest when the snow is on the ground. Or you can cut the recipe in half.
Monastery Harvest Soup
10 Tbsp olive oil
8 medium tomatoes coarsely chopped
7 garlic cloves chopped
2 gallons of water
2 leeks, white and tender green parts thinly sliced
5 celery stalks thinly sliced
3 potatoes peeled and cubed
4 medium sized carrots thinly sliced
2 zucchini cubed
1 winter squash, peeled and cubed
4 Swiss chard leaves chopped
1 small cauliflower, cut into small pieces
24 or more flat pole beans, shelled
1 bunch parsley finely chopped
Salt and pepper to taste
Using an extra large (really extra large) stock pot Put tomatoes and garlic in blender or food processor. Chop. Add puree and olive oil to stock pot and cook over medium heat for two or three minutes stirring constantly. Add water (I prefer to use stock, actually) and vegetables bring to a boil after twenty minutes lower heat and simmer for another thirty minutes. Add salt and pepper to taste. Soup can be poured into hot, sterilized jars, processed according the canning directions. Boil at least fifteen minutes and make sure those jars are sealed.