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Recipe by Daniel Myers

This is a very simple soup recipe with ingredients that are very easy to have on hand. It's warm and flavorful, without being overpowering. Note that the more finely the almonds are ground, the less of a "grainy" texture the final soup will have.

1 cup cooked chicken
1 Tbsp. butter or lard
2 cups chicken broth
1/2 cup ground almonds
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. grains of paradise
1/4 tsp. salt

Cut chicken into small pieces and sautee in butter until it starts to brown. Add remaining ingredients, bring to a boil, and simmer until thick. Serve hot.

Source [Le Ménagier de Paris, J. Pichon (ed.)]: BROUET DE CANELLE. Despeciez vostre poulaille ou autre char, puis la cuisiez en eaue et mettez du vin avec, et friolez: puis prenez des amandes crues et séchées à toute l'escorce et sans peler, et canelle grant foison, et si broyez très bien, et deffaites de vostre boullon ou de boullon de beuf, et faites boulir avec vostre grain: puis broyez gingembre, giroffle et graine, etc., et soit liant et for.

Source [Le Ménagier de Paris, J. Hinson (trans.)]: Cinnamon Soup. Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.

Source [Le Viandier de Taillevent, Pichon & Vicaire (eds.)]: BROUET DE CANELLE. Cuissiez vostre poulaille en vin ou en eaue, ou tel grain comme vous vouldrez; et le despeciez par quartiers, et friolez, puis prenez amendes toutes seiches, et cuisez sans peler, et de canelle grant foison, et brayez, et coullez, et le deffaictes de vostre boullon de beuf, et faictez bien boullir avecques vostre grain, et du verjus, et prenez girofle et graine de paradiz, braiez, et mettez emsemble; et soit lyant et fort.

Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Cassia soup. Cook your chicken (or whatever meat you wish) in wine or water, quarter it, and brown it [in lard]. Take completely dry almonds cooked without peeling, plus plenty of cassia; crush, sieve, and steep in beef broth. Boil well with your meat and some verjuice. Take cloves and grains_of_paradise, crush, and add. It should be thick and strong.

Published: May 18, 2007