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
We are able to read the history of meal recipes far back into the distant past, certainly as far back as early Egypt, and possibly even further. In practice though, sadly, these ancient records were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few stone tablets in Sumerian which describe 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 drinkers feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times used a wide range of herbs and spices, including some that we all recognise for example thyme, rue and parsley. During the next few centuries, the upper classes competed with each other to serve the most extravagent meals, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording recipes of the day. By the advent of the 20th century, cookery books are in high demand, mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Avacado Soup With Green Peppercorns recipe.
