How To make Peasant Soup
1 pound Dried Great Northern beans
3 Carrots
sliced
3 Celery ribs :
sliced
2 Onions chopped
2 Garlic cloves :
minced
2 Bay leaves
1 14 1/2 ounce tomatoes with liquid -- cut up
1 teaspoon Dried basil
1/2 teaspoon Pepper
2 tablespoons Olive oil
Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov '94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94
How To make Peasant Soup's Videos
Medieval Peasant's Soup - Leek Soup for the Lean Days
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Today we prepare a medieval leek soup, a delicious example of a medieval vegetable dish prepared during the lean days.
Ingredients:
leeks
almonds (or almond milk)
olive oil
brown sugar
cinnamon
salt
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Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
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Recipe Happy Peasant Soup Recipe
Recipe - Happy Peasant Soup Recipe
INGREDIENTS:
●2 Whole Heads of Organic Garlic
●6 Large red potatoes srubbed and sliced
●2 Large red Onions chopped and caramelized
●7 cups veggie stock
●Celtic sea salt and freshly ground pepper
●chopped Flat leaf parsley for garnishing
Julia Child's Comforting Cabbage Soup | Jamie & Julia
Julia Child's Cabbage Soup from Mastering the Art of French Cooking Vol.1
#juliachild #soup #jamieandjulia
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ingredients: (Mastering the Art of French cooking vol.1)
3 1/2 qts water
3-4 cups peeled, quartered boiling potatoes
1 1/2 lb chunk of lean salt pork, lean
bacon, or smoked, unprocessed ham
2 lbs or 3 qts roughly sliced cabbage
8 crushed peppercorns or a big pinch of
ground chili pepper
salt as necessary, added near the end
6 parsley sprigs tied with 1 bay leaf
1/2 tsp marjoram
1/2 tsp thyme
4 cloves mashed garlic
2 medium onions studded w 2 cloves
2 peeled, quartered carrots
Optional: (I did it!)
2-4 peeled, quartered turnips
2-3 sliced celery stalks
1-2 cups fresh white beans, or half-cooked
navy beans, or add canned white or red
beans to soup 10-15 minutes before end
of simmering
Medieval Servant's Beef and Turnip Soup
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Today we prepare a medieval soup with turnips and beef from Anonimo Toscano's manuscript, suggested by the author as a dish for servants.
Ingredients:
beef
turnips with their leaves
saffron
black pepper
salt
Medieval Peasant's Beef Stew
Millet Bread and Carbonata
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit - Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #medievalstew #middleages #medievalpeasantmeal