SC - period cold soup

[Helen]

I was wondering that myself.

Stefan li Rous wrote:

> Ras said:
> >You might want to try a service of a chilled fruit soup (e.g., cherry soup)
> >with something like beef tips served over egg noodles.  If a fruit soup is out
> >of the question then the use of gazpacho, borscht or a cold vegetable pureed
> >soup (e.g., asparagus or spinach) might be a good alternative.
>
> Ras, were you talking about period soups or modern period-oid soups? Are
> there any medieval soup recipes that specifically call for the soup being
> served cold? Would this have been ice-cold or just room temperatures?
>
> Any recipes/evidence for medieval fruit soups?
>
> Thanks.
>   Stefan li Rous
>   stefan at texas.net
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