A recipe for a simple vegetable Pottage

Pottage was eaten a lot throughout history. Basically a thick soup, it can be cooked easily and cheaply   for for the wealthy, rich and expensive. This is a recipe for vegetable pottage, the sort of food that the working class would have eaten.  This recipe is in the style of a Tudor pottage recipe therefore there is no exact amounts. I apologise for any inconvenience.

Ingredients:

• 1 onion
• 2 leeks 
• 1-2 parsnips
• 1 small cabbage
• graden herbs (e.g. rosemary, parsley, fennel, thyme)
• butter
• stock or water 
• seasoning (salt and pepper)

Equipment:

• large cooking pot
• knife for chopping and peeling the vegetables 
• chopping board
• wooden spoons for serving and stirring

WASH YOUR HANDS FOR HYGIENE PURPOSES!!!

Method:

1. Peel the onion and roughly chop it.
2. Top and tail the leeks, peel the outer layer and roughly chop it.
3. Top and tail the parsnips (if you want you can peel it) and roughly chop.
4. Roughly chop the cabbage into smallish strips.
5. Warm a pot either by a fire. 
6. Add enough butter to soften the onion and add it to the pot.
7. Allow to soften for a few minutes then add the leeks and parsnips. 
8. Sweat the vegetables and pour the stock/water over them.
9. Add the cabbage and cook until the vegetables are soft.
10. Add the garden herbs.
11. Leave for a few minutes then add the salt and pepper.
12. Serve with a little bread.