soups January 2014 meeting

Here are some dishes from our January 2014 meeting.
A German pea soup. Recipe found in Ein New Kochbuck by Marx Rumpolt, a 16th century collection of German Recipes.
Erbsensuppen - Pea Soup

http://sites.google.com/site/medievalcuisine/Euriol/recipe-index/erbesssuppen
I made this following the redaction of the person who posted it except I left out the saffron because I'm not that wealthy and we don't want to loose money on the March event lunch because of one ingredient. It tasted like a pea soup you might get at any restaurant today--no ham or pork. I thought it was delightfully salty so many people might find it has too much salt.

Vitellian Pea Soup a Roman recipe from Apicius as translated by Vehling:

"Cook the peas, smooth them; crush pepper, lovage, ginger, and on the condiments put hard boiled yolks, 3 ounces of honey, also broth, wine, and vinegar, place all in a sauce pan' the finely chopped condiments with oil added, pot on the stove to be cooked; with this flavor the peas which must be smooth; and if they be too harsh ad honey and serve."

My way: (Lady Ellie's Redaction)
Cook 1 cup split peas in 3 cups meat broth (or salted water for vegetarians)
When they are completely falling apart as you stir, add 1/2 tsp pepper, 1 TBSP crushed lovage leaf, 1/4 tsp ginger, 1 hard boiled egg yolk, 1 TBSP honey, 1 oz red wine, and 1 TBSP balsamic vinegar, 1 tsp olive oil. Simmer briefly, adjust to taste.



Cauliverdi
http://lilithsapothecary.wordpress.com/2011/02/17/cauli-verdi-medieval-pottage-recipe-fit-for-a-lord/

Because they went into left field in their redaction Esther did her own redaction sticking closer to the original recipe:

2 TBSP olive oil
1/2 fennel bulb, sliced
1/2 head green cabbage, thinly sliced
2 medium yellow onions, quartered and thinly sliced
2 Granny Smith apples, cored and thinly sliced
3 tart red cooking apples, cored and thinly sliced
enough of the saved cooking liquid from the cabbage to make a thick stew consistancy
1 tsp ground cardamom
2 tsp ground coriander

Place the sliced cabbage in a pot and cover with water. Bring to a boil over medium-high heat and boil for 3 minutes. Remove cabbage and drain, saving the boiling liquid and keeping it hot.Heat the oil in a second pot at medium heat, then add all of the vegetables, apple and salt and cook, stirring until tender. Add broth until you reach the desired consistency (or let continue cooking at low heat or in a slow cooker, adding more broth as needed). Mix in spices just before serving.

I served this with beef sausages on the side that I made from this recipe:
Balls or Skinless Sausages
Denmark, early 17th century
http://greneboke.com/recipes/balls.shtml

They were pretty good but needed more of all of the seasonings. (I shorted the black pepper by 1/3 because it sounded like it would be too much.) I browned them in olive oil to make them easier to store over night then boiled them in water with a little garlic salt because I was out of broth.

This made it similar to the recipe for "Saulcisses en Potage" but the sausages could be served on the side so it can still be a vegetarian dish.


http;//feastofthecenturies.wordpress.com/2013/12/16/sauages-in-pottage