Colde Brewet | Cold Fennel Soup
This cold fennel soup ‘Colde Brewet’ comes from the medieval manuscript ‘The Forme of Cury’ written in 1390 A.D.
THE FORME OF CURY 1390
COLD BREWET: Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth. [1] crome = crumb, pulp.
Cold Fennel Soup Recipe
Recipe Ingredients:
- 500ml water
- 200ml white wine
- 1 head of fennel
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 60g ground almons
Recipe Method:
Slice the head of fennel finely and reserve some of the feathery top fronds. Bring the water and wine up to the boil in a saucepan, add the salt and cook the fennel in the brine until tender. Once tender add the ground ginger, sugar and almonds. Simmer for five minutes. Use a stick blender (or regular blender) and puree. Simmer this soup on a low heat for twenty minutes. Leave to cool. Then place in the fridge. Serve chilled, sprinkled with some of the feathery fennel fronds finely chopped.