Eat your vegetables!

Vegetable Pottage Redaction
from recipes “Caboches in Potage” and “Chebolace”

Ingredients
• ½ a green or white Cabbage, chopped
• 4 cups Vegetable Broth
• 2+ additional cups water, if needed
• 4 Leeks
• 1 Onion
• ½ cup chopped fresh parsely
• 1 Tbs each of various dried or fresh herbs: Chervil, Sage, Marjoram, etc.
• 2 Tbs Olive oil (or butter, grease, etc).
• a few sprigs of Saffron
• ½ tsp. Salt
• ½ tsp. Poudre Douce

Directions
Remove roots & tough greens of leeks. Slit leeks up sides & swish around in cold water, then set to soak to remove dirt. Chop veggies and herbs fairly small. Heat olive oil in pot sitting close over fire (or on med high on stove). Sauté onions until soft & golden brown. Add the broth, veggies, and herbs. Add a small amount of salt & poudre douce, and the saffron sprigs. Let cook over medium heat/ fire for ~1 hour or until all veggies are soft. Add water as necessary to keep it from burning; I kept the consistency more soupy than stewy while cooking, then let it thicken up at the end. Taste your pottage, and season more if necessary. Enjoy!


Recipe Information
The source is Forme of Cury out of Curye on Inglysch, a collection of English recipe manuscripts from the fourteenth century. Forme of Cury; “Caboches in Potage” IIII., and “Chebolace” VII.
My redaction involves taking two recipes and combining them, then making further adaptations based on my own preferences for quantity of spices, overall flavor and certain cooking methods (where not specified). I did the ‘Lenten’ version of these recipes, so they are vegan.
Online at: http://www.pbm.com/~lindahl/foc/FoC053small.html
http://www.pbm.com/~lindahl/foc/FoC054small.html
http://www.pbm.com/~lindahl/foc/FoC055small.html