1 medium onion, diced
1 tbsp ground coriander
1 tbsp olive oil
4 large ripe avacados, peeled, pitted and c, oaresly chopp
1/3 cup green peppercorns in brine, drained
1 salt to taste
1 pepper to taste
2 garlic cloves, minced
1 tsp cumin
2 1/2 qt light chicken stock
1 cilantro leaves for garnish
Directions
In large saucepan, cook the onion, garlic and spices in the olive oil
over moderate heat for 10 minutes, stirring often. Add avacados and
stock, bring to a boil, then reduce heat to medium. Cook 20 minutes.
Cool to room temperature. Puree soup in blender until smooth. Return
to pan, bring to a boil, add peppercorns, reduce to moderate heat and
cook 10 minutes. Serve garnished with cilantro and peppercorns.
Servings: 4 servings
Avacado Soup With Green Peppercorns Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` far back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just very simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans were skilled in the use of a wide range of aromatic flavors, including many that are still in use today such as thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including parsley and basil. The introduction of these new culinary ideas led to an explosion in books on cookery, the majority of which are now in private collections. Over the following few hundred years, the wealthy families of Europe tried to serve up the best banquets, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Avacado Soup With Green Peppercorns recipe.
