Herb Pottage
Serves 6 · 3 of 8 items checked · 4 aisles
Produce
- Checked by You
- Checked by You
Dairy & Eggs
Bakery
Pantry / Durable
- Checked by You
Archive recipe
A green pottage of young herbs, leeks, and peas, thickened with bread and finished with butter.
In spring, when the larder was thin and the garden was not yet bearing, a pottage of young herbs kept the household fed. It was thickened with bread and brightened with butter, and it tasted of the season.
The dish
3 of 8 items checked
Serves 6 · 3 of 8 items checked · 4 aisles
Wash a generous mixture of spinach, sorrel, parsley, and leeks and chop them roughly.
Simmer them in broth or water with shelled peas until everything is tender.
Crumble in a slice of bread and stir until the pottage thickens.
Season with salt and pepper and a knob of butter.
Serve hot, with more bread and a little grated cheese if you have it.
A solitary supper at Frombork · Frombork, Royal Prussia
An evening at Bellosguardo · Florence, Italy