1 1/2 tsp oriental sesame oil
10 large green onions, sliced
1 large sweet potato, peeled,chopped
1 lb carrots, peeled, sliced
29 oz vegetable broth
1 1/2 cup water
1 inch-square fresh ginger, peeled
1 salt
1 snipped fresh chives
Directions
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add
onion. Cook until softened, about 3 minutes, stirring often. Add
sweet potato, carrots, vegetable broth and water. Heat to a boil.
Simmer, covered, until vegetables are very soft, about 25 minutes.
2. Strain solids from liquid, reserving broth. Puree solids with
ginger in blender or food processor. Add 1 cup liquid and puree
mixture until very smooth, about 1 minute. Stir mixture into
remaining liquid. Season to taste. Soup can be served hot or chilled.
It will last in the refrigerator for up to three days and freezes
well. To serve, garnish with snipped chives.
Servings: 6 cups
Asian Carrot Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which recount the making 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`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the chefs of Roman times used many different aromatic flavors, including some familiar names for example thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menus of the rich people of those days. In the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted an increase in recipe books, most of which are now in private cookery archives. Over the following few centuries, the wealthy families of the West tried to serve up the most exotic banquets, and consequentially chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. By the arrival of the twentieth century, cooking books were increasing in popularity mostly due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Asian Carrot Soup recipe.
