Onion & Almond Soup with Cheesy Croutons

Name: Onion & Almond Soup with Cheesy Croutons
Cuisine: British
Ingredients: 1 tsp powder douce or mixed spice; 900 g / 2 lb white onions; 2 tbsp olive oil; 180 ml / 6 ½ fl oz / ¾ cup dry white wine; 200 g / 7 oz / 1 ½ cups blanched almonds; 1 litre / 1 ¾ pints / 4 cups hot, light vegetable stock; 1 litre / 1 ¾ pints / 4 cups hot, light vegetable stock; 2 bay leaves; 100 g / 4 oz / 1 cup grated cheese e.g. cheddar or gruyère; 100 g / 4 oz / 1 cup grated cheese e.g. cheddar or gruyère; four slices of baguette or sourdough (about 2 cm thickness), that will fit on top of your serving bowls; four slices of baguette or sourdough (about 2 cm thickness), that will fit on top of your serving bowls; 1-2 tbsp snipped chives; 100 g / 4 oz / 1 cup grated cheese e.g. cheddar or gruyère; 2 pinches / 40-60 saffron strands, crushed

Preparation info

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

There are several versions of ‘Soupes Dorry’ from the medieval period. Some contain saffron and others contain onions but I have chosen to use both here in a recipe based on one in Two Fifteenth Century Cookbooks. Both use an almond milk stock as the basis of the broth. ‘Sops’ were pieces of bread placed in the bottom of a dish over which a pottage would be poured. Ideally begin this a day ahead.

Ingredients

Europe
United Kingdom
Soup
Vegetarian

Ingredients

Method