We served our soup in wooden salad bowls to give the appearance of medieval trenchers. Enterprising cooks may want to make soup bowls out of round loaves of bread. Below is a basic recipe for potato soup. ("Brede" is bread.)
Potato Soup
3 cups water
3 chicken bouillon cube
1/2 cup chopped onion
2 cups sliced potatoes
1 tsp dried dillweed
4 tbsp. butter
4 tbsp flour
1/2 tsp salt
few dashes pepper
2 cups milk
Combine water, chicken bouillon, onion, potatoes and dillweed in a saucepan and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Cool mixture and process in a food processor. (You may have to divide mixture into portions if it does not all fit in the processsor.) Blend just 30 seconds for chunky soup or 60 seconds for smooth soup. Set aside in a bowl. Next, make a roux by melting the butter in a saucepan and quickly stirring in the flour, salt and pepper. Immediately add the milk and stir until mixture is thickened and bubbly. Add the potato mixture and stir until heated through. Serves 12.