Medieval Cream of Mushroom and Escargot Soup
“The first dish was a creamy soup of mushrooms and buttered snails, served in gilded bowls. Tyrion had scarcely touched the breakfast, and the wine had already gone to his head, so the food was welcome. He finished quickly.” -A Storm of Swords
Modern Cream of Mushroom and Escargot Soup
Our Thoughts:
An inherently a rich, decadent dish, the modern soup was devine. The creamy texture of the escargot is countered nicely by the fresh, clean taste of parsley. The wine in the broth adds a depth of flavor, and the longer the broth is cooked down, the creamier and more decadent it becomes. Also makes fantastic leftovers!
The medieval dish was an odd one- not bad, but very different. Extremely spiced, the almond milk just didn’t seem to have the proper robustness to support the clove and mace. That said, it was a very interesting dish, and very typically medieval in it’s flavor profile.
Recipes are available in the Official Cookbook!
Perhaps the lack of robustness of the medieval recipe is because you chose not to include the wine and the fish broth? Both of those (or broth of any sort) would round out the ‘thin’ flavor of the almond milk rather nicely, I would think. Just a thought!
I’m also somewhat surprised that almond milk was used in so many medieval recipes–it seems we in the modern world have only just (re)discovered it!
I agree with Kate- wine or broth would definitely bring extra flavor. This recipe does look excellent though, a wonderful creamy soup for cool weather
In an effort to make the soup more creamy, we decided to leave out the wine and fish broth. Also, I try to keep in mind my flatmate that hates “sea corpses” when I cook. There was no way he was going to eat this, but at least the apartment doesn’t smell like fish :) After the first go-round, I think the wine may be a good addition, but don’t think the fish stock would add much to the dish. Although a very interesting blend of flavors, it just didn’t have the thickness that I wanted to match the richness of the escargot. Or oysters, for that matter, if you are following the original recipe to the t.
It’s hard to think of anyone who wouldn’t be tempted by your Sister’s Stew! :)
This looks excellent! Really delicious. Never seen a recipe for this, but yours sounds delicious.
And you just happen to have a Lannister napkin holder for a food Tyrion ate. Nice touch.
I am new to your website, I have to say it is amazing. I made the modern version (modified for my vegetarian pallet) and it was so delicious and rich. I added Lobster mushrooms to make up for taking out the escargot. I also made your recipe for Black Bread and served the two together. My wife is now a fan of your blog as well even though she is not a fan of the books as I am. I cannot wait for your book to come out!