SC - cheese soup

[david friedman]

Stefan asks:
>
>I imagine cheese soups are period. Any direct evidence?
>
>Thanks.
>  Stefan li Rous

There is a "Green Broth of Eggs and Cheese" in Menagier de Paris (late 14th
c.)  Quite good, although some people give poached eggs floating in soup a
funny look.

Take parsley and a little cheese and sage and a very small amount of
saffron, moistened bread, and mix with water left from cooking peas, or
stock, grind and strain: And have ground ginger mixed with wine, and put on
to boil; then add cheese and eggs poached in water, and let it be a bright
green. Item, some do not add bread, but instead of bread use bacon. [end of
original]

3 T parsley
1/2 oz cheese, grated
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread
2 c pea stock or dilute chicken stock
1/8 t ginger
1 T white wine
1 3/4 oz cheese, grated
3 eggs

Soak bread in stock (either water left from cooking peas or 1/2 c canned
chicken broth + 1 1/2 c water). Grind parsley, sage, and saffron in a
mortar thoroughly; add 1/2 oz cheese and soaked bread and grind together.
Strain through a strainer; if necessary, put back in mortar what didn't go
through, grind again, and strain again. Mix wine and ginger, add to
mixture, and bring to a boil over moderate heat; be careful that it does
not stick to the bottom. Stir in the rest of the cheese; break eggs into
soup, and continue to simmer until eggs are poached.

The above is in our Miscellany 6th edition, which is on the Web.  For
future reference, should I post such recipes or just say "from the
Miscellany" and let those interested look it up?

Elizabeth of Dendermonde/Betty Cook


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