Medieval Sowpys Dorry - {British} Recipe - Cooking Index
Medieval Sowpys Dorry - {British} Recipe - Cooking Index
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.
Courses: Soup| 4 | Onions - sliced thinly | |
| 1/4 cup | 59ml | Olive oil |
| 3 cups | 711ml | Dry white wine (dry vermouth is good) |
| 3 cups | 711ml | Water or stock (chicken especially good) |
| 1/3 cup | 30g / 1.1oz | Almonds - ground |
| Salt - to taste | ||
| Garnish | ||
| 4 | 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.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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