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Title: Onion Soup with Almonds England, 15th Century
Categories: Ethnic Medieval Soup Vegetable
Yield: 4 Servings
| 2 | c | Finely chopped onion |
| 1 | tb | To 3 tb olive oil |
| 2 1/2 | c | White wine |
| 2 1/2 | c | Almond milk |
| 3 | tb | Coarsely ground almonds |
| 8 | sl | French bread; toasted lightly |
| A little extra oil & butter | ||
| "Soup | es d | orry." |
Saute' the onions in the oil until golden; add the wine and almond milk and season to taste. Simmer for 20 to 30 minutes. Meanwhile saute the ground almonds in a little extra oil until they are golden but not too crisp. Spoon the soup into individual fireproof bowls, or into a large bowl shallow enough to fit under the grill. Lay a slice of toast on top of the soup in each bowl or spread all the slices out on the larger one. Scatter the oily almonds on top of the toast, dot with butter and grill very lighlty.
From "Two Fifteenth Century Cookery Books": "For two make soupes dorry: "Nym onions and mince them small and fry them in oil d'olif- Nym wine and boil it with the onions toast white bread and do it in dishes and good almond milk also and do them about and serve it forth."
Excerpted from _Two Fifteenth Century Cookery Books_. compiled and updated by Maxime de la Falaise _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett.
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