Prep 10 mins
Cook 20 mins
I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.
- Chop parsley, hyssop if available and sage leaves without stems.
- Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- Shred chicken (without skin), add to simmering stock.
- Beat egg yolks.
- Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- Add vinegar, pepper, ginger and salt to taste.
- Serve immediately.
Definitely an interesting soup, & the preparation was made easy since I have hyssop (along with a number of other herbs said to have magical properties)! Also used some of the shredded chicken breast that I always have in the freezer! This isn't something I'd normally have on the table, but it was an adventure making & serving it, maybe because I've always enjoyed the Ren Faire thing, & this complemented that event very nicely! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday tag]