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
It is quite possible to follow the history of recipes way back into the distant past, in fact as far as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to academics are some clay 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 making anyone who tried it feel wonderful. Later on, there are two books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is served today, but rather descriptions of the types of food eaten by the upper classes of that period. Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices created an increase in recipe manuscripts, the majority of which are now in academic collections. For the centuries that followed, the powerful families of the West strove to lay on the most extravagent meals, and because of this the best cooks and their recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cook books were greatly in demand due to increased literacy, people having increased free time and disposable income. The revolution that is television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Avocado Soup With Salsa Fresca recipe.
