Medieval Fish Soup

Even though this recipe is taken from a 14th-century manuscript—the first cookbook written in French—it specifies the strikingly modem technique of using pureed peas as a thickener. The original recipe suggests garnishing the finished soup with slices of hard-boiled eggs sautéed in lard, a medieval touch I’ve left out. What makes this dish especially unusual and delicious is the combination of spices, almond milk, parsley, and fresh marjoram.

This soup—except for the last-minute coo