SC - Green soup

[Philip & Susan Troy]

Hank wrote:
> 
> Can you tell me the origin of this soup? and the period?
> 
> Muirghen

The closest thing I can find in "Pleyn Delit" is the second pottage
recipe, for Joutes of Almond Milk, taken from the Forme of Cury, late
14th-century English. I was mystified by, among other things, the lack
of almonds, and the presence of arrowroot, which I thought was a New
World food.

It occurred to me, though, that this looks a bit like a recipe that may
have been altered slightly either for tolerance by allergy sufferers or
people with religious dietary restrictions, and I believe Lady Phillipa,
who kindly posted the recipe, falls into both categories.

Lady Phillipa, does this recipe come from your personal files, or is it
just that I skimmed too quickly through Pleyn Delit? Or that I looked in
the wrong edition? ;  )

Adamantius  

> -----Original Message-----
> From: Seton1355 at aol.com <Seton1355 at aol.com>
> To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
> Date: Saturday, April 01, 2000 4:32 PM
> Subject: SC - Green soup
> 
> >Is this the one you mean?
> >P. Seton
> >
> >Pleyn Delit
> >Constance B. Hieatt et al
> >Savory Green Soup
> >
> >2 - 3 bunches of scallions          2 - 3 C chicken broth
> >2 lbs spinach               * tsp sugar
> >fresh herbs                 pinch each of ground cardomon and coriander
> >3 eggs well beaten              1 T arrowroot dissolved in 1/4 C water
> >
> >Wash and trim green onions, spinach, herbs.
> >Put into a kettle of boiling chicken broth and boil for 3 - 4 minutes.
> >Drain the vegetables, reserving the broth
> >Puree the vegetables  in the food processor.
> >Return to the kettle with the reserved broth and simmer.
> >Make a paste from the arrowroot and the water, add to the beten eggs.
> >Stir this mixture into the soup over low heat until the soup is thickened.
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- -- 
Phil & Susan Troy

troy at asan.com