Medieval Sowpys Dorry - {British}

Soak the ground almonds in 1 cup wine.

Heat oil in a large saucepan, add onions, and cook over low heat for 20 minutes (onions will be golden and soft). Add remaining wine and water, bring to a boil, cover pot, and let simmer for 20 minutes. Pour in almond mixture, reboil, then turn down heat and simmer for 5 minutes.

When ready to serve, put a slice of toasted bread -- or "sop" -- in each bowl, then ladle soup over. Serve immediately.

This recipe yields 4 to 6 servings.