1 small head of fresh celery
2 large cooking apples
1 oz butter
60 fl stock
2 medium onions, peeled and diced
1 salt and milled pepper
1 milk to finish
1 chopped parsley and browned flaked, almonds to garnish
1 tsp soft brown sugar
Directions
In a large saucepan sweat off the diced onion in the butter. Wash,
trim and dice the celery, add to the onion and continue on a low
heat. Remove and bruises from the apples and grate them into your
pan, discarding the core. Cook for a further 10 minutes before adding
the stock, seasoning and sugar ~ beware too much salt if you are
using a stock cube. Bring to the boil, then simmer, lid on, for 30
minutes - don't over cook or the celery flavour becomes jaded and the
colours dull. Allow to cool a little before liquidising thoroughly.
Pass through a large mesh sieve to ensure there are no stringy
threads of celery remaining. Check seasoning and consistency, adding
a little milk if needed. Serve in warmed bowls, sprinkled with
parsley and the browned almond flakes.
Source: Lakeland Plastics
Servings: 1 servings
Apple & Celery Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup
The History of Recipes
Experts have proved the existence of recipes way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. However, sadly, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, entrees and afters, something we still use today. Aspicius also tells us how the ancient Romans made use of many spices and herbs, including some familiar names for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books published in the 1300s : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an outbreak in manuscripts on cookery, many of which are kept safe in private collections. By the arrival of the 20th century, cookery publications are in high demand, as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Apple & Celery Soup recipe.
