SC - New to the list with questions

[Diana Haven]

Philip & Susan Troy wrote:

> 
> > Does anyone have a recipe for a medieval onion soup? ( I have lots for
> > modern versions but no medieval ones).
> 
> My favorite is porrey chapeleyn, 14th-century English. It calls for lots
> of onions (presumably chopped or sliced, but the recipe doesn't say)
> sauteed slowly (my inclination is that they should brown not much, or
> not at all), and the onion "puree" is thinned down with some almond milk
> and cooked until it's a rich oniony "cream" soup. This is garnished with
> deep-fried pasta crunchies, made from flour and eggs (yolks?), rolled
> out and cut in the shape of onion rings.
> 
Gee,  sounds like the lovely onion soup we prepared for Crown Tourney. 
Was this the recipe you were working from?

D
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