by Julie R., Pacific Northwest
This is from 14th Century France.
3 tablespoons parsley
1/2 ounce grated cheese
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread (or bacon)
2 cups pea stock or diluted chicken stock
1/8 teaspoon ginger
1 tablespoon white wine
1-3/4 ounce grated cheese
3 eggs
Soak bread in stock (either water left from cooking peas or 1/2 cup canned chicken broth plus 1-1/2 cup water).
Grind parsley, sage, and saffron in a mortar thoroughly; add 1/2 ounce cheese and soaked bread and grind together.
Strain through a strainer; if necessary, put back in mortar what didn’t go through, grind again, and strain again.
Mix wine and ginger, add to mixture, and bring to a boil over moderate heat; be careful that it does not stick to the bottom.
Stir in the rest of the cheese; break eggs into soup, and continue to simmer until eggs are poached.
