At the medieval marked we shared dinner with our friends who let us into their camp, so I cooked for us all. I had some leftover meat pies from lunch and had brought some lamb sausages (which were sadly really greasy and not all that nice). To supplement that I cooked a medieval vegetable soup.
I had some stock from the cooking of the pie meat. I had pouched some chick and saved the cooking water, I used that as stock, but I am pretty sure it would have worked fine without it. You can of course cook this at the stove top, but it is a perfect campfire dish.
Creating the recipe
We do not have any recipes for simple dishes like a vegetable soup, not because people didn’t eat them – we are pretty sure they did. When reading and writing were uncommon skills and paper was expensive, you only wrote down the unusual recipes, the ones you seldom had the need for, or the ones you wanted to share with people, you rarely sew. This meant that recipes for simple everyday food, were not written down – and defiantly not saved for prosperity.
I chose the vegetable to be in season and all of which would have been available in the medieval Denmark. If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.
The soup was tasty and filling and quite a lot better than the sausages.