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Soup From beet-leaves Washed

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves (Le Menagier de Paris)

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