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Goutte Housekeeping
a column on medieval cookery

Green Broth of Eggs and Cheese

Wulfric of Creigull

This is a really good vegetarian soup. It is very easy to make a lot of it, except that you have to make sure that all the eggs get poached and that the cheese does not burn on the bottom of the pot. Cheddar seems to work well for this.

Green Broth of Eggs and Cheese

Take parsley and a little cheese and sage and a very small amount of saffron, moistened bread, and mix with water left from cooking peas, or stock, grind and strain: And have ground ginger mixed with wine, and put on to boil, then add cheese and eggs poached in water, and let it be a bright green. Item, some do not add bread, but instead of bread use bacon. (Le Menagier de Paris, 1395)

Soak bread in stock. Grind parsley, sage, and saffron; add 1/2 oz cheese and bread and grind more. Strain through a strainer, grind again, and restrain. Mix in wine and ginger and boil over moderate heat, stirring to make sure cheese does not burn on bottom. Stir in the rest of the cheese; break eggs into soup and simmer until eggs are poached.

I used a food processor to simplify the grinding and straining process. I substituted vegetarian chicken broth to keep this a fully vegetarian dish.

Sources

Friedman, David, and Cook, Elizabeth. A Miscellany. 1992.

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