Pottage - A Vegetable Soup
From angelarmck 13 years ago
- 1hr to make
- Serves 4
The ordinary people ate a lot of pottage in Medieval Britain. It is a vegetable soup, flavored with herbs and thickened with oats. It is very healthy. Although root vegetables were considered only fit for the common folk and were not eaten by the wealthy. Read more The ordinary people would not have been able to afford much meat, so would rely on this soup as their staple diet with bread and cheese. The vegetables in the soup would depend upon what the people had grown and what time of year it was. The amounts of vegetables would also vary according to taste. Often the soup was made with only a few of the possible ingredients with one vegetable dominating eg cabbage pottage and leek pottage were great favourites. This comes from the history cook book. See less
Ingredients
- Choose a selection of the following vegetables (about 250g of each will do): shopping list
- cabbage shopping list
- carrots shopping list
- celery shopping list
- green beans shopping list
- leeks shopping list
- onions shopping list
- parsnips shopping list
- sorrel shopping list
- turnips shopping list
- garlic was also grown, but you don't need 250g - one or two cloves will do shopping list
- 1 litre of vegetable stock shopping list
- A selection of fresh herbs (dried will do) (1/2 tspoon of at least 3 herbs) chosen from: shopping list
- basil shopping list
- marjoram shopping list
- parsley shopping list
- rosemary shopping list
- sage shopping list
- thyme shopping list
- 2tbs oats (porridge oats, to thicken) shopping list
How to make it
- Wash and prepare the vegetables
- Chop the vegetables and the herbs
- Put them all into the stock
- Bring the soup to the boil
- Turn down the heat and simmer until vegetables are cooked
- Add enough oats to thicken and simmer again until cooked
- season with a little salt and pepper
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