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
It is possible to follow the history of written recipes far back into the far past, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of stone tablets in ancient Sumerian which recount the preparation 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 and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also tells us how the cooks of his times made use of a good variety of spices and herbs, including some that we all recognise such as thyme, rue and asafoetida. For the centuries that followed, the powerful and rich strove to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. By the time we get to the 20th century, cookbooks are greatly in demand as a result of better eduction, people having increased free time and having more money. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Asparagus & Red Pepper Soup recipe.
