Beer makes batters better, meat more tender, and sauces more flavorful.
Medieval Cabbage And Almond Soup
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- #26043
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 head cabbage, shredded
1 cup almonds, coarsely chopped
6 cups beef broth
4 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon dried basil
2 cups fresh peas
GARNISH
2 tablespoons grated candied red anise (or- grated red or black licorice)
directions
Slowly simmer all ingredients, except peas and garnish, for 20 minutes.
Add peas and simmer for another 10 minutes.
After ladling into soup bowls, garnish each portion with candied anise strewn on the surface of the soup.
Recipe Source: Fabulous Feasts- Medieval Cookery and Ceremony
added by
ilyce
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 2, 2005
Very interesting and unusual soup. Will make it again but next time I'll cut down on the honey (probably 3 TB) and add a little fennel. (I didn't do the garnish but the soup definitely needs that taste.)