Fruited Mead Soup
Ingredients
- 1 onion, chopped
- 2 sticks celery, chopped
- 2 medium apples, diced
- 1 tomato, diced
- 3 1/2 cups chicken stock
- 1/4 cup Mead
- 1/4 cup sour cream
- pinch of tarragon, pepper
- chopped parsley to garnish
Directions
1. Saute the vegetables for 5 minutes.
2. Add the apple and saute a further 4 minutes.
3. Heat the stock, add it and the tarragon to the vegetables and simmer for 30 minutes.
4. Puree. Add a dollop of cream, sprinkle with parsley and serve.
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This recipe uses Tasmanian Mead.
Mead is the oldest alcoholic beverage known to humankind, predating both beer and wine. Throughout history it has been reputed to prolong life, enhance fertility and bestow strength. The Greeks called mead the “nectar of the gods” and claimed it bestowed virility. In the Middle Ages the Anglo-Saxons were convinced it induced creativity. The word “medicine” is derived from the term for spiced meads – Metheglin.
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