19 oz artichoke hearts drained
1 1/2 cup chicken broth
1 tbsp lemon juice
1/2 tsp salt
1 each dash of white pepper
1 cup 18% table cream
1 each thin slices of lemon
Directions
Puree artichokes and chicken broth. Place in saucepan with lemon
juice, salt and pepper. Heat just to boiling. Remove from heat and
stir in cream. Chill Soup. If hot is required, reheat, but to not
boil. Garnish with lemon slices. Yield 4-6 servings.
Servings: 4 servings
Artichoke Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks used many aromatic flavors, including many that are still in use today like thyme, rue and dill. Over the following few centuries, the powerful and wealthy tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cook books were increasing in popularity as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Artichoke Soup recipe.
