to soups

Marigold Soup

Mince very fine 2 cups of spinach, 1 cup of chopped chives, 1 cup of parsley, 2 cups of calendula flowers petals, 1 cup young calendula leaves, 1/2 cup of raw rice, 1 cup of chopped celery, 2 onions chopped and 2 potatoes, season with 1 teaspoon salt, 1 tablespoon peppercorns. Cover with chicken broth, cook until celery and potatoes and rice test done. Before removing from the heat add 1/2 cup of dry white wine and 1/4 cup of butter. Garnish with a calendula blossom in each bowl.

from Herbs are Good Companions. This recipe is dated 1759.