Medieval Sowpys Dorry - {British}
soups/stews
4 onions; sliced thinly
1/4 cup olive oil
3 cups dry white wine (dry vermouth is goo
3 cups water or stock (chicken especially
1/3 cups almonds; ground
Salt; to taste
=== GARNISH ===
4 slices bread - (to 6); toasted to a
dry hardness (one for each person)
Soak the ground almonds in 1 cup wine.
Heat oil in a large saucepan, add onions, and cook over low heat for 20
minutes (onions will be golden and soft). Add remaining wine and water,
bring to a boil, cover pot, and let simmer for 20 minutes. Pour in almond
mixture, reboil, then turn down heat and simmer for 5 minutes.
When ready to serve, put a slice of toasted bread -- or "sop" -- in each
bowl, then ladle soup over. Serve immediately.
This recipe yields 4 to 6 servings.
Comments: NOT just a curiosity, but a terrific and filling onion soup.
Maybe Chaucer's cook in The Canterbury Tales made it when he "boiled the
chiknes with the marybones" -- but you too can make and serve it hot as a
wonderful and aromatic luncheon meal.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong
S(Formatted for MC5):
"02-02-2000 by Joe Comiskey - jcomiskey@krypto.
- - - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 20g Total Fat; (74% calories from fat);
4g Protein; 12g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch)
Fat; 0 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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