White beet-leaves soup is so-called because it is made from the white part of the beet-leaves
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Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "White beet-leaves soup is so-called because it is made from the white part of the beet-leaves". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves, with backbone, with sausages, and with ham, in the seasons of autumn and winter, on meat days; and know that no other fat than that of pork is good with it. And first you clean, wash, and mince them, and blanch them, that is in summer when the beet-leaves are young: but in winter, when the beet-leaves are older and tougher, they should be parboiled instead of blanched, and if it is a fish day, after the above you must put them in a pot with hot water and so cook them, and also cook minced onions, then fry the onions, and then fry the beet-leaves with the onions which have already been fried; then put all to cook in a pot with cow's milk, if it is a fish day not in Lent; and if it is Lent, use milk of almonds. And if it is a meat day, when the beet-leaves are blanched, or winter beet-leaves are parboiled as told above, put them in a pot to cook in salted water, with pork and bacon in it.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Soup from beet-leaves washed, then minced and parboiled, is greener that those which are first parboiled and then chopped. But the greenest and best is that which is cleaned, then washed and then minced very small, then blanched in cold water, then change the water and moisten in another water then squeeze out handfuls and put in a pot to boil in a stock of bacon and mutton; and when it has boiled a little and you wish to garnish it, put in a little cleaned parsley, washed and chopped, and a few yellow turnip-tops, and boil only till it bubbles. [Le Menagier de Paris]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

beets
sausage
pork
fish
onions
beef
milk
nuts


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Procedure
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Bibliography

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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:202>. Accessed on October 19, 2019, 5:46 am.




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