[Sca-cooks] light, summer soup

[mike young]

There is a recipe in "Thousand Eggs" for a colored broth that involves
alomond milk being colored gold, red, and green, thickened with rice and
served cold.
Might be interesting.
gwyneth


----- Original Message -----
From: "clarissa" <clarissa at supportyou.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, June 11, 2001 8:15 PM
Subject: [Sca-cooks] light, summer soup


> I am cooking for a hot July event (95-110) and all my period cook books
> are presently packed up due to moving. Can someone suggest a period light
> soup that would be good for a hot summer early evening? I had originally
> hoped to do a period Italian feast but that was before the outdoor only
> site was chosen. I am going to do 2 types of cold roasts with herb sauces
> (italian or french), pickled cucumbers and onions (sca recipe - unknown
> origin), a cheese relish (middle eastern), a veggie pie (haven't decided
> yet), cold fruit and bread all served in one course. Any suggestions
> would be appreciated. I don't expect folks to eat a lot because of the
> heat and I am only presently cooking for 75.
>
> Thanks,
> Clarissa
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