[Ravensfort] BOD decision - hey, here's a recipe!

[jacinth]

Thought you guys might like this, as it went over so well at the event!!
It was from _Early French Cookery_, by D. Eleanor Scully, Terence Skully
(ISBN 0472088777).  When one can't say something nice... post a recipe!
This one deserves two!!

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Onion-Pea Soup

Yield: Serves 6

1 lb     onions (about 3-4)
1/4 c.  butter
5 c.     beef bouillon
2 c.     pea puree  (see below)
1 c.     fresh chopped parsley
2 tbsp  lemon juice or wine vinegar (I used vinegar)
1/2 tsp salt
1/4 tsp freshly ground pepper

Cut onions into thin slices.  Saute in butter until lightly browned.

In soup pot heat beef bouillon.  Stir in pea puree.

Add parsley, lemon juice (or vinegar), salt & pepper.  Also add onions.
Continue cooking over low heat, stirring frequently for 30 min.

Serve hot in bowls.  To make this pottage a true medieval sop, serve
with day-old bread placed on bottom of bowl to soak up most of the
liquid.


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Pea Puree

Yield: about 2 cups

2 c.    cooked fresh, frozen or reconstituted peas OR canned peas
              - note, for authenticity, these should be yellow or white...
                 green is NOT the same
1/2-3/4 c.  liquid

Set aside the cooking liquid or liquid from the can.

In a food mill, blender, processor or sieve, puree the peas, adding
sufficient of the cooking liquid to form a thick puree.  Store covered
in the refrigerator, or in freezer if puree is to be kept for more than two
or three days.

Note:  To reconstitute peas, wash and cull them, discarding any
discolored or whithered ones (and check for Beetles!!).  To 1 cup of
dried peas, add 3 cups of warm water.  You can allow them to soak
overnight, or use the quick method (bring to boil, then let sit for 1 hour).
Either method, after soak bring to boil and reduce heat to simmer until
tender (about 3/4 to 2 hours).  Puree may be cooked without soaking,
but it will take much longer.  Drain.  Reserve liquid.  Puree as above.

Interesting point:  pea puree is the medieval equivalent of vegetable
bouillon.  :)