[Sca-cooks] Serving Soups

[Michael Gunter]

Sorry I got onto this a bit late. I haven't had much chance to
check email lately.

I think the discussion on period feasts is pretty much done so
I won't go into that. And there have been some wonderful
soup recipes provided. I agree that bread bowls would be a
bad idea for the onion soup. Even if they have been toasted
there will be too much chance of leakage. Bread bowls are
better used for thick stews or pastas or such.

One thing I do wish to discuss is serving soup at feast. I tend
to not serve soups simply because the logistics of serving them
is such a bitch. If it's a sit-down feast then you have to worry
about servers carrying around a huge vat of soup along very
narrow aisles and serving it to the patrons. Even if it's the
"cafeteria line" style where people line up at a table and get
their own it has difficulties and usually much spillage.

The best way I've seen soup served at a feast is with the servers
carrying pitchers of the soup and either pouring it into bowls or
using ladles. This is by far the safest and most convenient way.
But only if you have access to several gallon or so sized pitchers
and they don't get too hot.

Just a thought about a rather simple thing that can be a big problem
late in the feast.

Yers,

Gunthar

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