Re- SC - Onion Soup

[Maddie Teller-Kook]

Stefan...

I did an onion soup this last weekend at our Bryn Gwlad event. It was
for the landed baron/baroness dinner. It is a period recipe...
consisting of onions, beef broth, pea puree, parlsey.  The pea puree
acted as a thickener and gave the soup a beautiful fresh green color.  I
will post the recipe later tonight (have to dig around and find the cook
book).  

meadhbh



Mark Harris wrote:
> 
> Rodney K. Zeigler wrote:
> > But do you really want a green color in your onion soup?
> > I mean, period or not, that's unnatural.
> 
> Then Adamantius wrote:
> >Not if the onions are leeks or scallions. If I might ask, what do you
> >feel to be a natural color for onion soup?
> 
> Several years ago, I thought all onion soups were the brown kind,
> which I now know to be those using beef stock. Since then I've had
> a white, cream one made by wife and one with wine in it cooked by
> Baroness Clarissa and I've had others. I would be interested in
> other onion soups out there, especially period ones.
> 
> Even if you keep the base the same, an onion soup can be varied.
> My company cafeteria makes a wonderful three-onion soup with a
> beef base. I think one of the onion types is the sweet onion
> which isn't of course period, but the idea of using different
> onions including leeks or scallions may be.
> 
> Stefan li Rous
> mark_harris at email.sps.mot.com
> 
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