This Sowpys Dorry (Onion and Almond Soup with Toast) comes from the medieval manuscript ‘The Forme of Cury’ written in 1390 A.D. It makes full use of olive oil to flavour the dish “oyl d’olyf”, which comes with toast – like a fore-runner to a more modern French onion soup.
THE FORME OF CURY 1390
FOR TO MAKE SOWPYS DORRY.
Nym onyons and mynce hem smale and fry hem in oyl d’olyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther’above and serve yt forthe.
Sowpys Dorry Recipe
enough for 2 people
- 500g finely chopped onions
- 3 tablespoons olive oil
- 600 ml white wine
- 100ml almond milk (see below)
- 3 tablespoons ground almonds
- 4 slices of manchet bread (toasted)
- a little extra olive oil
- 300ml milk
- 100ml single (light) cream
- 60g ground almonds
- 1/4 tsp bitter almond essence
- 2 tbsp orgeat syrup
Making the almond milk: simmer all the ingredients together in a saucepan for 15 minutes on a low heat. Allow to cool, strain through a fine meshed sieve (pushing all the milk out with the back of a spoon). Store in a sealed jar for use.
In a saucepan heat the olive oil and fry off the sliced onions on a low heat until tender and golden (but not browned). Add the wine and almond milk. Add salt and pepper to season. Simmer for 30 minutes.
Mix the ground almonds with a little olive oil and almond milk until a paste is formed. Toast the slices of Manchet Bread with olive oil drizzled over them. Spread the ground almonds on the toast. Pour the soup into 2 shallow heat-proof bowls, add two slices of toast to each bowl. Place the bowls under a hot grill – toast the ground almonds until golden and serve.