Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Finely chopped onion 3 tb Coarsely ground almonds
1 tb To 3 tb olive oil 8 sl French bread; toasted
2 1/2 c White wine -lightly
2 1/2 c Almond milk A little extra oil 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 lighlty.

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.
Submitted By JEFF PRUETT On 04-24-95

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