Onion soup with almonds england, 15th century

Ingredients

Quantity		Ingredient
2	cups	Finely chopped onion
1	tablespoon	To 3 tb olive oil
2½	cup	White wine
2½	cup	Almond milk
3	tablespoons	Coarsely ground almonds
8	slices	French bread; toasted lightly
		A little extra oil & butter

Directions

"Soupes dorry."

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.

Submitted By JEFF PRUETT On 04-24-95

Related recipes

• A rosy almond cream (medieval england)
• Almond milk england, 14th century
• Almond soup
• Beans fried with onions england, 1378
• Cobages - cabbage and almond soup medieva
• Easy onion soup with stilton
• Onion and cider soup
• Onion soup
• Onion soup a la bertrand
• Onion soup provencale
• Onion soup, french style
• Onion soup~ french style
• Onions almondine
• Spanish almond onion soup
• Split pea soup with beans and onions 15th century
• Spring onion and mushroom soup with an almond glaze
• Stewed beef england, 15th century
• Stewed beef, england, 15th century
• White bean soup england, medieval
• White bean soup - england, 14th century