2 tbsp Caraway seed
1 1/4 tbsp Margarine
2 tbsp Flour, divided
4 cup Water, divided
1/4 tsp Paprika
2 tbsp Parsley, chopped
2 tsp Salt, maybe
1 Egg
Directions
Cut a small square of cheesecloth and tie the caraway seed in it
securely, or sew the bag closed to be srue that caraway seeds do not
fall into the soup. Set aside. In a 2-quart pot melt margarine and
stir in 1 tb of flour. Cook until light brown. Then gradually stir in
1 c of water and the paprika, stirring constantly so that misture
doesn't lump. Add the remaining 3 cups of water. Add the caraway
seed, the parsley and t teaspoon of the salt. Cover and simmer for
15 or 20 minutes. In a small bowl stir together the remaining
tablespoon of flour, the remaining salt, and the egg. Drop by
teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10
minutes longer. Discard bag of caraway seeds and serve.
Serves 4; 65 calories per serving.
Servings: 4 servings
Grandma Weiss's Kimmel Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Soups/Stews; Crockpot
The History of Recipes
Experts have proved the existance of recipes back into ancient history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cook books were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As our culinary historical trip moves on a few more years we have some books which date from the fourteenth century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that we all know today, but instead accounts of the types of food on the menus of the rich and wealthy people of the period. Over the following few hundred years, the rich families of the West strove to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes of the day. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Grandma Weiss's Kimmel Soup recipe.
