SC - Green soup

[Hank]

Can you tell me the origin of this soup? and the period?

Muirghen
- -----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               ½ 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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