1 qt chicken stock
1 cup lentils
1/2 cup chopped onions
1/2 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves
1/2 tsp coriander
1/2 tsp fenugreek
1/4 tsp cumin
2 cup water
1 1/2 cup oregon hazelnuts - toasted & choppe, d
1 tsp mixed pepper corns*
2 tbsp roux**
Directions
*(pink, green & black, cracked)
**(equal parts of soft butter and flour worked into smooth paste)
Combine stock, lentils, onions, carrots, celery, garlic, coriander,
fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil,
reduce heat and simmer 1 hour. Remove from heat and put through a
sieve or puree and return to pot. Add water, hazelnuts, peppers, and
simmer 15 minutes. Thicken by beating in roux and cooking an
additional 15 minutes. Salt to taste. Garnish with sour cream,
chopped onion or chives and Oregon hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 6 servings
3-Pepper Oregon Hazelnut Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, certainly as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few you will know such as basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new herbs and spices led to a torrent in manuscripts on cookery, many of which are kept safe in private libraries. By the advent of the 1900s, cookbooks were highly popular mostly due to higher levels of literacy, people having more leisure time and having more disposable income. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this 3 Pepper Oregon Hazelnut Soup recipe.
