Aztec Corn Soup Recipe

Ingredients


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

Written cooking instructions as a concept can be traced way back into the far past, at least as far back as the Egyptians, and quite possibly further than that. Having said that, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the baking 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 `exhilarated, wonderful and blissful`.

Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and parsley.

As our culinary historical trip moves to more modern times we have two recipe books from the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is served today, but rather descriptions of the types of meals cooked for the rich and wealthy people of those days.

In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new spices and herbs prompted an explosion in manuscripts on cookery, the majority of which still exist in academic collections.

When we get to the 1900s, cooking books are in great demand, due to higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Aztec Corn Soup recipe.

 


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