Beguine Cream Soup

Today was nasty and rainy out, so you know what that means. Soup! This soup was a cinch to make. When I make it again, I will add alot more salt and pepper, though. It was kind of bland. But once I added more seasoning, it was very tasty! I served it with a green salad (of course) and some whole wheat rolls.

rating: 6.5

Beguine Cream Soup
( “Twelve Months of Monastery Soups” by Brother Victor-Antoine d’Avila-Latourrette)


7 cups water
2 leeks (I used 3)
4 large potatoes, peeled and diced
4 carrots, peeled and sliced
4 slices stale bread
salt and pepper to taste
1/2 tsp nutmeg
1 cup half-and-half
1 tbsp butter or margarine
chopped parsley and chopped chervil (I just used parsley)


1. Bring water to a boil in a large soup pot. Add the leeks, potatoes, carrots, and bread slices. Lower the heat to moderate, cover the pot, and cook for about 1 hour.
2. Add salt and pepper to taste. Stir the soup, Turn off the soup and let it rest for 5 minutes. Then blend the soup in a food mill or blender till thick and creamy.
3. Return the soup to the pot. Add the nutmeg, half-and-half and butter. Stir well and bring to a light boil. Add the chopped parsley and chervil and serve at once.


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1 Response to Beguine Cream Soup

  1. Pingback: Twitter Soup

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