Twelve Months of Monastery Soups

Born in a village in the Pyrenees mountains in France, Brother Victor grew up eating food that was cooked to complement the seasons. Surrounded by people who cooked well, he and his family ate vegetables, cheese, and bread—all fresh and local.

At the age of 16, Victor joined a monastery near his home. Under the rule of St. Benedict, there was an emphasis on creating a self-supporting community, including growing most of their own food and cooking communal meals. Brother Victor began serving as an assistant cook in the kitchen, where soup was a common component of every meal. Years later, this would serve him well.

Br. Victor came to the United States in 1966 to pursue a master’s degree at Columbia University before returning to a cloistered existence in the Hudson Valley at Our Lady of the Resurrection Monastery. It was from there that he wrote his first cookbook, From a Monastery Kitchen.

Liguori Publications is the publisher of many of his books, including From a Monastery Kitchen, Sacred Feasts: From a Monastery Kitchen,A Monastery Journey to Christmas, Blessing of the Table: Mealtime Prayers Throughout the Year, Walk In His Ways: A Monastic Journey of Life & Light, A Rhythm of Life: The Monastic Way, The Gift of Simplicity, and Simply Living: The Beatitudes.

Brother Victor-Antoine d'Avila-Latourrette passed away in February 2023.