[Sca-cooks] soup

[Olwen the Odd]

Really?  I have seen them at Safeway and other stores.  At Restaurant Depot
they have a 5 pound bag for just under $13.00.
Olwen

>I wonder if this would work with canned chestnuts...I haven't seen any of
>the
>fresh ones here yet this year.
>
>Kiri
>
>Dan Phelps wrote:
>
> > > Daniel asked:
> > > > What about a nut soup, say with chestnuts?
> > >
> > > Hmmm, is this like peanut soup? I'm not sure when I will be able to
> > > get chestnuts here, but please post a recipe.
> >
> > I've several but all but one are cream or puree soups here is the odd
>one
> > that is not.
> >
> > The following is cribbed directly from:
> >
> > "The Old World Kitchen" Elisabeth Luchard  ISBN 0-553-05219-5
> > pages 14 and 15
> >
> > Nice cookbook, generally periodoid but not "period recipes" if you avoid
>the
> > ones with New World ingredients.
> >
> > Chestnut Soup (Puchero de castanas)(Spain)
> >
> > serves 6
> > time 90 minutes
> >
> > 2 lbs chestnuts
> > 1 1/2 quarts homemade stock or water
> > 1 bay leaf
> > one 2 oz slab of bacon cubed
> > 4 oz jamon serrano or prosciutto, cubed (optional)
> > 1 carrot, scrubbed and cubed
> > 1 onion cubed
> > salt and pepper
> > 1 teaspoon sugar
> >
> > Preheat oven to 300 F.  You will need a saucepan and a frying pan.
>Roast
> > the chestnuts in the oven for half an hour.  Peel them when they are
>cool
> > enough to handle.  Put them in a sauce pan and cover them with the stock
>or
> > water.  Put in the bay leaf.  Leave to stew gently for another half
>hour.
> >
> > Put the bacon in a frying pan and sweat it gently so that the fat runs.
>Add
> > the ham, carrot, and onion.  Cook for 5 minutes; then add the contents
>of
> > the pan to the stewing chestnuts.  Simmer togeather for another 15
>minutes.
> > Taste, and season with salt, fresh ground pepper, and the sugar.  Serve
>in
> > deep bowls, accompanied by good bread and a bottle of dry white wine for
>the
> > plains of the Guadalquivir below the mountains.
> >
> > > Are there any nut soups which are period? Or would this have been
> > > considered peasant food and thus not written down in the books we
> > > have?
> >
> > Didn't find any looked in Apicius, Early French, and the Medieval
>Kitchen.
> >
> > Daniel Raoul
> >
> > _______________________________________________
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> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>--
>Elaine Koogler
>
>      "A stroke of the brush does not guarantee Art from the bristles"
>
>                                                      --  Kosh
>
>
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