Ingredients
5 cup Zucchini, chopped
1 large Potato, peeled cut into 1" cubes
1 cup Water
3 Green onions, thinly sliced
1 tbsp Margarine, melted reduced calorie
1/2 cup Water
1 1/2 tsp Dried whole tarragon
1/2 tsp Bouillon gramules, chicken-flavored
1/2 cup Skim milk
Directions
Combine zucchini, potato, and 1 cup water in a small Dutch oven.
Cover and bring to a boil. Boil 10 mins or until crisp-tender (do
not DRAIN). Saute onions in margarine until tender; add to zucchini
and potato. Add 1/2 c water, tarragon, and bouillon granules stirring
to blend. Add skim milk, and cook over medium heat until thoroughly
heated.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup
Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3
gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg
Reformated for you and yours via Nancy O'brion and her Meal-Master
(From Jungle.Boy via GEnie)
Servings: 4 1 cup serv
Zucchini Soup With Herbs Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Vegetables; Crockpot
The History of Recipes
Academics have traced the existence of recipes back into the far past, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of tablets in the Sumerian language describing 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 drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and afters, something we still use today. Aspicius tells us how the ancient chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have a couple of books which were published in the fourteenth century ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared for the nobility of those days. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including rosemary and coriander. These new culinary innovations was responsible for an eruption in manuscripts on cookery, many of which still exist in private collections. Over the next few centuries, the rich families of the West strove to serve the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications were starting to become popular mostly as a result of better eduction, people having increased free time and having more money. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Zucchini Soup With Herbs recipe.
