From Twelve Months of Monastery Soups, by Brother Victor-Antoine d’Avila-Latourrette
4 – 6 servings
4 tablespoons butter
6 cups vegetable or meat stock
1 garlic clove, minced
1/4 teaspoon thyme powder
1/4 teaspoon sage powder
salt and pepper to taste
1 cup milk (or cream)
5 ounces grated cheese, such as Kerrygold Irish Cheddar cheese
- Clean, peel and chop the vegetables. Melt the butter in a soup pot and sauté the vegetables lightly for about 3 minutes. Stir frequently.
2. Add the stock, garlic, herbs and seasonings. Bring the soup to a boil, then cover the pot and let it simmer for 30 minutes.
3. Blend the soup in a blender and return it to the pot. Add the milk and cheese. Reheat the soup, but do not allow it to boil again. Serve hot.