This soup gives a rich and dark green colour when it’s cooked. It would perhaps scare anyone away from it, given its unappetising colour and menacing outlook. Nevertheless, it is packed with Vitamin A and C and a great source of magnesium, zinc and fiber – a healthy meal all by itself which is tasty and which defies its look!
This soup is a favourite winter dish of those who stayed in cloisters back in the medieval times (think bells and monks and cathedrals). Spinach and leeks are examples of tough vegetables that can survive the harsh winter weathers in temperate regions and as such are common ingredients to use to make soups and dishes during the winter season. That practice is still common at large in the modern days. I personally love using winter vegetables such as leeks to cook my soups and stews because they give such a subtle taste and turns so soft that they literally melt in your mouth!
‘Iowtes of almaund mylke. Take erbes; boile hem, hewe hem, andgrynde hem smale.
Take almaundus iblaunchede; grynde hem and drawe hem up with water.
Set hem on the fire and seeth the iowtes with the mylke,
and cast thereon sugur & salt, & serue it forth.’
(CI. IV. 89.)
- Spinach leaves: about 900g with stems, stems removed
- Chive: 100g, chopped
- Leek: 125g (about 1 stalk), leaves removed, sliced
- Thyme: leaves from 5 stalks
- Ground almond: 125g
- Corn starch: 15g
- Salt: 2 tsp
- Ground blackpepper: 1 tsp
- Ground nutmeg: 1 tsp
- Cook spinach, chives, leek and thyme in a pot of water. Bring to a boil and then simmer for about 30min till tender.
- Drain leaves and set aside 2 cups of boiled water.
- Blend leaves and boiled water till smooth.
- Cook almond and corn starch with 1 cup of cold water.
- Stir to form a smooth cream texture.
- Mix in blended mixture. Add salt, pepper and nutmeg to taste.
- Serve hot with bread or by itself as a main dish.
- This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.
4 persons as a side dish