Lenten Soup and Bread: Shrimp and Corn Chowder and Monastery Bread
Karate Kid had a special request for tonight's Lenten soup, Shrimp and Corn Chowder from Twelve Months of Monastery Soups. It looks very simple and spartan, like most of the soups from the book. I will be leaving out the can of creamed corn. I can't abide the stuff. Paired with this soup, we'll be trying the Monastery Bread recipe from A Continual Feast. The recipe for this bread reportedly goes back to the monastery founded by Saint Benedict.
Last weeks Greek Black Bean Soup from 12 Months was absolutely wonderful. I ended up making corn bread to go with it instead of the rye bread, as I thought corn bread sounded like a better pairing. I used the southern cornbread recipe from The Secrets of Jesuit Breadmaking. I won't be making that particular recipe again. It was incredibly dry and absolutely NOT Southern (Southerners do not sweeten their cornbread).