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
Academics have proved the existance of recipes far back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics are some clay tablets in the Sumerian language 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 making anyone who tried it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his works, he describes how the meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the early Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like thyme, fennel and parsley. For the centuries that followed, the rich families of Europe competed to serve up the most extravagent meals, and as a result the best chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe books were highly popular mostly as a result of increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Apple & Celery Soup recipe.
