One beautiful June day, our guests wanted to eat lunch on the patio, and something simple and summery seemed appropriate. I decided on a chicken salad plate featuring chilled zucchini soup. With fresh dill and a small dollop of sour cream, it was a real hit!
- Cut up onion and zucchini into random size chunks and simmer in chicken or vegetable broth, enough to cover, until very soft and tender
- Cool for a few minutes, then place in blender with 2 Tablespoons of sour cream and blend until well mixed, adding more sour cream if desired
- Add salt and pepper to taste
- Refrigerate until well chilled; serve with a dollop of sour cream and sprinkle with dill
“Spring is on the way!” the kitchen sister sings. Outside the convent door the crocuses agree and now tonight’s evening meal reflects the happy thought by bringing a touch of Spring to the dinner table. During this Lenten season we have been serving lighter meals which have included a wide variety of new soups — mostly vegetable-based and surprisingly successful and satisfying. Our brand new fresh green pea soup is making its debut tonight and we shall see how it tastes.
Today in the bush outside my window I saw a baby robin and now there’s not a doubt that Spring is on its way!
- Sautee onion, celery and garlic in a large pot.
- Dissolve the vegetable stock in the water and add to pot with onion, celery and garlic.
- Add the peas and stir occasionally, bringing everything to a boil.
- Cover and reduce the heat. Simmer for about 10 minutes.
- When peas are tender, remove from heat and let cool.
- Add mint leaves to the soup and blend with either an immersion blender, or in batches in a counter-top blender.
- Serve either warm or cold and garnish with fresh mint leaves if desired.
Just out of High School I was working in our city’s leading flower shop. The owner of the shop was Jewish and from time to time his mother would surprise all of us employed there with one of her home cooked Jewish dishes. Her chicken Matzo Ball soup with its distinctive flavor was my favorite.
When the sister cooking our convent lunch this week agreed to make this for us I could not have been happier. For many of the sisters this was a brand new taste experience. For me it was a reviving of one of my happiest early life memories.
Original Streits Matzo Ball Recipe
- Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzo meal and stir.
- Refrigerate at least one hour.
- Form into balls and drop into pot soup or boiling water. Cook 20 minutes.
- Mince the garlic and dice the onion, celery, and carrots.
- Sauté the garlic, onion, celery, and carrots with the vegetable oil in a pot
- until the onions become transparent.
- Add chicken broth, 2 cups water, pepper, and one or two sprigs of dill to the pot.
- Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down and simmer for 30 minutes.
- After the soup has simmered, add the shredded chicken breast to soup.
- Add matzo balls to the soup and let them simmer for 20 minutes without removing the lid.
- Garnish with fresh dill before serving
This past week, we did a pot-luck lunch at Paraclete Press to celebrate the season and get our company decorated for Christmas. Several of us brought crock pots of goodness to the table – each excited to try someone else’s creation. I think this one received the most ooh’s and aaah’s, as it was completely emptied by the end of lunch and given back to me, clean as a whistle as if begging for more. This is such a great recipe – so easy to make the night before, let the crock pot do the magic during the night and finish it off in the morning. This is a perfect recipe to pull out over the holidays when you want to spend less time in the kitchen and more time with friends and family. Blessed Advent!
Slow Cooker Loaded Potato Soup
- Add diced potatoes, diced onion, minced garlic, 10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
- Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
- Immediately add the béchamel to the slow cooker and stir to combine.
- Using a potato masher, mash about 3/4 of the potatoes until you reach the desired consistency for your soup.
- Stir in 2 cups shredded cheddar cheese and 1/2 cup sour cream. Stir well, until fully combined and creamy. Taste for seasoning, adjust salt and pepper to taste. If you want to thin the soup a bit, you can add more milk, cream or chicken broth. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve warm with the toppings of your choice.
As we finished harvesting all of our winter squash for the season, it only felt appropriate to take a few inside and enjoy a lovely, warm bisque that has all the flavors of fall. By roasting the squash along with all the spices and sugar in this recipe, you’ll bring alive the essential oils buried in them and caramelizing the squash at the same time—achieving a depth of flavor you can’t get by starting this on the stove top.
We are busy bustling around and getting ready for our Arts in Celebration weekend, but remembering how important it is to balance our life with the simple pleasures that God gives us. We do hope you will consider joining us over this next week to experience beauty and the arts, as we commemorate the 500th anniversary of the Reformation.
Roasted Butternut Squash and Pear Ginger Bisque
- Preheat oven to 375 degrees F.
- Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
- Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
- While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
- Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
- Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
- Remove from heat, and puree with an immersion blender, until completely smooth.
- Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
- Serve warm, enjoying the flavors of fall!
In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. After all, we are Recipes from a Monastery Kitchen, and these kitchens extend far and wide, all over the world. Tables that welcome the “Stranger as Christ”, kitchens that “practice the presence of God” as Brother Lawrence taught, and communities that are built by hospitality, love and prayer. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity.
Mepkin Abbey is a monastery of the Order of Cistercians of the Strict Observance, commonly known as Trappists. We follow the Rule of St. Benedict and were founded in 1098 in Citeaux, France, from which we get our name “Cistercian.” As Trappists we are a cloistered contemplative community, worshipping God by chanting the psalms daily and seeking God in silence and solitude. Mepkin Abbey was founded in 1949 from Gethsemani Abbey in Kentucky, the first Trappist abbey in America founded in 1848 from France.
We have the tradition of eating simple meatless meals. The recipes in “Food for Thought” are chosen with the eye to healthy, easy to prepare meals that met the needs of our tradition and satisfy hard working monks. Good healthy food contributes to the mindfulness of God that we seek as we give thanks for all God has provided us.
Lent is a special time, on Ash Wednesday and Good Friday our main meal consists of bread and water. And in the evenings the brothers share a time of sacred reading of the Lenten book they chose, which was given in ceremony to each one by Father Abbot.
- Put oil in pot over medium heat.
- Add onion, ginger, garlic, cayenne, and cook, stirring occasionally until onion is soft, about 3 to 5 minutes.
- Stir in the stock, sweet potatoes, bring to a boil and then turn down heat to medium low so the soup bubbles gently.
- Stir in tomatoes, kale, beans and cook, stirring occasionally for 10 minutes till potatoes and kale are tender.
- Stir in peanut butter and simmer for a few minutes.
- Taste to adjust seasoning and serve.
To Order “Food for Thought”, call Mepkin Abbey at 843-761-8509, prompt #2, for the Gift Shop.