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 can read the history of `recipes` far back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of stone 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 blissful and exhilarated. During Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs made use of a wide range of herbs, including a few that are still present in modern kitchens like bay, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like rosemary and coriander. These new herbs and spices led to a torrent in books on cookery, the majority of which still exist in academic collections. Like it or not, the introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Brown Rice Soup With Asparagus Daley recipe.
