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Old English cabbage, potato, and cider soup

Posted on January 21, 2020 by Chris Arnold

This is based on a medieval recipe that I have adapted out of all recognition. The cider that I use is the cider that I make; quite dry English-style cider. If you can find Strongbow, that’s the closest mass-market cider you’re going to find. There are lots of craft cideries around the country now, so maybe you can find a local dry cider and support a local cidery

  • 1 onion diced
  • 2 carrots diced
  • 1 small cabbage cored and shredded
  • 4 Tbsp butter
  • 5 potatoes scrubbed and diced
  • 2/3 cup of barley
  • Veggie stock to cover
  • 1/4 tsp of nutmeg
  • either a few strands of saffron of 1/4 tsp turmeric
  • 1/4 tsp of Colman’s English mustard (this is more like horseradish power than the mustard we usually find in the US)
  • 1/8 tsp ground clove
  • 22-24 fl oz of hard cider

Sweat the onion and carrots in the butter until soft

Add everything else and simmer for an hour until the barley is al dente or softer.

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