Dad recently asked for this recipe. It is from 12 Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourette, who was a Bendictine monk in New York state.

Ingredients

• 4 parsnips (about 1 lb/500g), peeled and sliced


• 2 medium-sized potatoes, peeled and cubed


• 1 large onion, chopped


• 1 garlic clove, minced


• 4 tablespoons of butter, margarine, or oil of choice


• 1 teaspoon curry powder


• 1/2 teaspoon ginger powder


• 6 cups stock of choice (I suggest chicken or vegetable; for a thicker soup, use only 4 cups stock)


• 1/2 cup of half&half or heavy cream (or creamline milk, if that's all you have)


• salt and white pepper to taste (use black pepper if you don't have white pepper)


• chopped parsley, as a garnish

Directions

1. Melt the butter in a good sized soup pout (at least 6 quarts) and add the prepared vegetables. Saute them lightly for 2 to 3 minutes.


2. Sprinkle the curry powder and ginger on top and stir the vegetables thoroughly. Add the stock and bring the soup to a boil. Once it reaches boiling, lower the heat and simmer the soup, covered, for 30 minutes.


3. Blend the soup in a blender or food processor until thick and creamy and then return it to the pot (or use an immersion blender). Reheat the soup, add the half&half and the seasonings, and stir well. Add more curry powder if the soup seems to need it. Do not let the soup come to a second boil.


4. Serve the soup hot with some finely chopped parsley as garnish.

Serves 6-8 and goes well with crusty bread.

Parnsips are not always available, so you might want to check your local grocery's website if they list what they have in stock; if they are available, they will be with the rest of the root vegetables, and look like large, knobby, white carrots, and usually sold in 1-poound bags (at least on the east coast of the USA).

Tiropita, hummus, chocolate olive oil cake, melomakarona, pink lady applies, garlic, dried apple slices, persimmon vinegar, eggs, oyster mushroom, and kkakdugi (first time it's been available in months!).

I'm making beef-and-barley stew right now, which will be lunch for the week.

Beef-and-barley stew made with water buffalo is just as good as when it's made with bison. I do need to buy more barley and more beef bullion before I make it again, but I have enough for the week and a bit.

Also, the giant loaf of sourdough is extremely tasty and goes well with the stew.

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Fresh littleneck clams aren't exactly cheap, though, and I'm trying to come up with a substitute that has a similar taste and texture profile.