The show is always a magnificent display of pageantry and excitement and really the food is secondary. However, the meal - that you eat with your bare hands as they would have in medieval times - is really impressive. We've been there a few times and I always love the Dragon Blood Soup a.k.a. Tomato Bisque. I was excited to see that they recently posted the recipe for this delicious soup - so in-between visits to the castle, you can make it at home.
Medieval Times Tomato Bisque (Dragon Blood Soup)
2 Tbl. canola oil
2 ea. medium carrots, peeled
1 ea. celery stalk, cleaned and trimmed
½ ea. medium onion, peeled
1 tsp. garlic, minced
2 ea. 6 oz. cans tomato paste
1 ea. 15 1/2 oz can tomato puree
5 cups water
1 tsp. paprika
3 tbls. Sugar
2 tsp. salt
¼ tsp. fresh ground pepper
Pinch Italian seasoning
½ ea. lemon, for juice
Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
Heat the canola oil in a 5 – 6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
Add the minced garlic and continue to cook for another 2 minutes.
Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
Add the tomato puree, water, paprika sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.
Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.