Search for anything:

Cobages - Cabbage And Almond Soup Medieva

ethnic, medieval, soups

1 each head of cabbage; shredded
1 cup almonds; coarsley chopped
6 cup beef broth
4 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon dried sweet basil
2 cup fresh peas
----GARNISH----
2 tablespoon grated candied red anise (or grated; red or black licorice)

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. From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU