Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Medieval Sowpys Dorry

NOT just a curiosity, but a terrific and filling onion soup. Maybe Chaucer's cook in The Canterbury Tales made it when he "boiled the chiknes with the marybones"--but you too can make and serve it hot as a wonderful and aromatic luncheon meal for 4 to 6 people.

Garnish: 4-6 bread slices, toasted to a dry hardness (one for each person)

Soak the ground almonds in 1 cup wine.

Heat oil in a large saucepan, add onions, and cook over low heat for 20 minutes (onions will be golden and soft). Add remaining wine and water, bring to a boil, cover pot, and let simmer for 20 minutes. Pour in almond mixture, reboil, then turn down heat and simmer for 5 minutes.

When ready to serve, put a slice of toasted bread--or "sop"-- in each bowl, then ladle soup over. Serve immediately.