----- Now You're Cooking! v5.10 [Meal-Master Export Format] Title: Onion Soup With Almonds England, 15th Century Categories: Yield: 4 servings 2 cup finely chopped onion 1 Tbsp to 3 Tbsp olive oil 2 1/2 cup white wine 2 1/2 cup almond milk 3 Tbsp coarsely ground almonds 8 slice French bread; toasted lightly 1 a little extra oil and butter "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 lightly. >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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
