2 lb asparagus, trimmed, cut into
1 pieces
2 cup veggie broth
1 roasted red pepper diced(1/3-1/2 cu, p total)
1 can evap skim milk x pepper to taste
Directions
1. Place asparagus and broth into 4 qt pan and simmer for 15 min.,
until tender.
2. Puree asparagus/broth in blender. Take out some pieces for a
chunkier consistency if you wish.
3. Put puree back in pan and add red pepper, any reserved asparagus,
black pepper, and can of milk.
4. Heat until thickened to your liking.
NOTE: You can add some thickener(flour,cornstarch) to hasten the
process. I started the pepper roasting at about the same time as the
the asparagus, and it worked out fine to add to soup.
Serve with a salad and hearty bread!
Posted by mmk3@Lehigh.EDU (MARGARET M. KING) to Fatfree From Fatfree
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings: 4 servings
Asparagus & Red Pepper Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced back into distant history, in truth as far as the ancient Egyptians, and possibly even further than that. However, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of tablets in the Sumerian language which describe the making 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 `wonderful`. Continuing our culinary historical journey, there are some interesting books dating from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is popular today, but rather descriptions of the types of food enjoyed by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new foods and spices created a torrent in manuscripts on food, many of which are now in private collections. Over the succeeding few hundred years, the powerful families of Europe strove to offer the most exotic banquets, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the twentieth century, cooking books were greatly in demand mostly due to higher levels of literacy, leisure time and having more money. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Asparagus & Red Pepper Soup recipe.
