4 large ripe avocados
1 juice of 2 limes
3 cup chicken stock
1 cup mexican crema,, recipe follows
1 sea salt and freshly ground black p, epper,, to taste
Directions
Push the avocados through a fine sieve. Place the avocado puree in a
mixing bowl. Add the lime juice. Gradually add the chicken stock,
stirring constantly.
When the avocado has been thoroughly blended with the broth, slowly
add the crema. The mixture should be smooth and creamy. Season with
salt and pepper.
Chill the soup until cold and serve in chilled bowls. Pass the Salsa
Fresca to use as garnish.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6267
From: Meg Antczak
Date: Fri, 6 Dec 1996 09:05:33 -0500
Servings: 4 servings
Avocado Soup With Salsa Fresca Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Salsa
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into antiquity, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these early records were just simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians is a series of clay tablets in Sumerian 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 making anyone who tried it feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of his times used many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Continuing our culinary historical journey, there are a couple of books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is popular today, but instead descriptions of the types of meals cooked for the nobility of that time. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including spices such as coriander, basil and rosemary. These new spices and herbs prompted a torrent in recipe manuscripts, many of which are kept safe in private collections. When we get to the twentieth century, cooking books were greatly in demand mostly as a result of increased literacy, more spare time and having more money to spend. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Avocado Soup With Salsa Fresca recipe.
