This recipe is not directly from a medieval source, but it contains only ingredients used in medieval cooking and follows a medieval flavor paradigm. It is a soup that is pleasing to modern palates and at the same time, not at all out of place on a medieval feast table.Sherried Carrot Soup
1 medium onion, chopped
2 tbsp butter
5–6 medium carrots, sliced about 1/4 inch thick
3 cups chicken or vegetable stock
1/4 cup dry sherry (or other fortified wine)
1 tbs cider vinegar
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pepper to taste
1 cup heavy cream
Saute the onion, carrots and spices in the butter until onions are soft and caramelized. Add the sherry, vinegar and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes or until carrots are tender. Puree in a blender until smooth. Return mixture to cooking pot and add the cream. Reheat to serving temperature, being careful not to boil. Serve hot.
