LISA CRAWLEY TSPN00B
1/4 cup butter
3 1/2 cup fresh corn, cut from cob
1 cl garlic, minced or pressed
1 cup chicken stock
2 cup milk
1 tsp oregano leaves
4 oz cn green chilies, diced
4 oz jack cheese, shredded
1 salt
1 large tomato, cored and diced
1/4 cup fresh cilantro, chopped
Directions
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic;
cook, stirring, until corn is hot and darker golden in color (about 2
min). Remove from heat. Whirl stock and 2 c of the corn mixture in a
food processor or blender until smooth; add to remaining corn mixture
in pan. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
Servings: 4 servings
Aztec Corn Soup Recipe brought to you by Recipe Ideas
Categories: Corn; Soup
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into history, in truth as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these old records were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also informs us how the Romans made use of many different spices and herbs, including some familiar names for example basil, rue and parsley. Closer to modern times, we find two interesting recipe books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is familiar to us all today, but rather recipes for the types of food on the menues of the wealthy. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an explosion in manuscripts on cooking, many of which still exist in private collections. During the succeeding few centuries, the powerful and rich houses tried to offer the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the time we get to the twentieth century, cook books are starting to become popular mostly due to better eduction, leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Aztec Corn Soup recipe.
