3 century soup Recipes
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15th Century Soup of Eggs, Cheese, and Milk
eggs, hard boiled (yolks mashed and whites minced ), milk and5 Moreeggs, hard boiled (yolks mashed and whites minced ), milk, rice flour, ground cumin, saffron, salt, gruyere cheese, cut into very small pieces40 min, 7 ingredients -
Little Soup from the 17th Century (Emeril Lagasse)
chicken stock, salt and pepper, nutmeg and6 Morechicken stock, salt and pepper, nutmeg, raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice, raw asparagus spears , cut on the bias in 1/4-inch thick pieces, lemon, halved, egg yolks, beaten, shredded green leaf lettuce, coarsely chopped pistachio nuts9 ingredients
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