Root Soup From Medieval Days

1. 1

   Grate vegetables finely (can use food processor).

2. 2

   Melt 2 ounces butter in frying pan.

3. 3

   Saute vegetables in the butter; don't let brown.

4. 4

   Add broth, salt and pepper to taste.

5. 5

   Add sugar; simmer in pot until mixture cooks down, about 1 hour and 15 minutes.

6. 6

   Puree in food processor or food mill.

7. 7

   Continue to simmer until mixture is thick enough to cover a spoon.

8. 8

   During the last 5 minutes, add 1 stick of butter and a handful of chopped parsley.

9. 9

   Serve in medieval style in a hollowed out hard roll. Save hollowed out bread from roll.

10. 10

    Place a tray of bread pieces on the table.

11. 11

    Eat with fingers, dipping pieces of bread in the soup.

12. 12

    Roll can be eaten also.

* Per serving · 4 servings · Values may vary.