1 cup dried aduki beans
1/2 medium butternut squash
5 1/2 cup ; water
1 cup onions, chopped
1 cup carrots, sliced
2 tbsp balsamic vinegar
2 bay leaves
1 tsp dried savory
1 sprig fresh rosemary or
1 tsp dried rosemary
2 tbsp barley miso
Directions
Prepre beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a largesoup
kettle. Bring to a boil, reduceheat and simmer until vegetables are
tender, about on hour.
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
Stir miso mixture into soup. Do not boil soup after adding miso.
Serve immediately.
Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg
chol; 43 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 4 servings
Aduki & Squash Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, certainly as far back as the Egyptians, and maybe further still. In practice though, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a series of tablets in the Sumerian language 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 people feel blissful. Moving our culinary historical trip onwards, there are two interesting books from the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is popular today, but instead accounts of the types of meals on the tables of the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. These new culinary innovations prompted a torrent in recipe books, many of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the best banquets, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. The arrival of TV brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aduki & Squash Soup recipe.
