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
It is possible to follow the history of `recipes` back into distant history, certainly as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to academics are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later, we have a couple of recipe books which appeared in the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food enjoyed by the nobility of that time. For the decades that followed, the wealthy families of Europe competed to serve the most extravagent meals, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Apple & Celery Soup recipe.
