2/3 cup brown rice
12 oz asparagus
2/3 cup celery -- chopped fine
1/3 cup onion -- chopped fine
1/3 cup carrot -- chopped fine
1/2 tsp thyme
5 cup chicken broth, defatted
2 tbsp green onions -- minced
1 tbsp parsley -- chopped fresh
1 tbsp soy sauce, low sodium
1/2 tsp hot pepper sauce
1 fresh ground pepper
1 parsley sprigs -- for
1 garnish
Directions
1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to
boil, reduce heat and simmer until rice is tender and water is
absorbed, 45 minutes.
2. Meanwhile, trim woody ends off asparagus; discard ends. Bring
large pot of water to boil. Add asparagus and cook until
tender-crisp, 2 minutes. Drain and rinse under cold water. Cut into
1-inch pieces, reserving 1/4 cup tips for garnish. Set asparagus
aside.
3. Coat bottom of large pot or Dutch oven with vegetable cooking
spray. Add celery, onion, carrot, and thyme; cover and cook, stirring
occasionally, over low heat, until tender, 10 minutes. Add broth and
rice; bring to boil and simmer 10 minutes.
4. Transfer to blender in small batches and carefully blend until
smooth. Return soup to pot. Stir in asparagus, green onions,
parsley, soy sauce, pepper sauce, and pepper to taste; return to
simmer. Ladle into bowls and garnish with reserved asparagus tips and
parsely springs. Makes 7 cups.
Recipe By : Rosie Daley
Servings: 7 servings
Brown-Rice Soup With Asparagus - Daley Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Indian; Rice; Soup; Vegetable
The History of Recipes
We are able to read the history of written recipes far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to historians is a series of clay 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 having made anyone who tried it feel exhilarated. Later on, in Roman times 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman cooks used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and parsley. Closer to modern times, there are some interesting books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that appears on menues today, but rather descriptions of the types of meals cooked for the upper classes of those days. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes led to an outbreak in recipe publications, some of which still exist in academic collections. By the arrival of the 1900s, recipe books are greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Brown Rice Soup With Asparagus Daley recipe.
