- mug puy lentils
- large handful black wild rice
- large handful dried button mushrooms
- large handful dried black fungus
- whole dried lemon
- rosemary
- pinch salt
- guesstimate water
into saucepan. simmer/cook. blend. enrich with butter.
I just made Black Soup
Comments
2 responses to “I just made Black Soup”
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My wife the food historian wants to know where you got this recipe.
See, there are references in classical sources to a “black soup” that the Spartans considered staple food but others found unpalatable. To my wife’s knowledge nobody knows how the Spartan “black soup” was made. Is this recipe from a period source, a modern reconstruction, or something unrelated entirely?
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Sorry, Eric – and (eval ‘(wife ‘eric)) – but I was just clearing my cupboards and the ingredients lined up on the countertop. But it’s possibly the blackest thing I have eaten in years.
Thanks to the pointer to http://en.wikipedia.org/wiki/Black_soup – it sounds an acquired taste.
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