1 tbsp oil
1 large spanish onion, sliced
3 large carrots, sliced
1 large butternut squash, peeled, cut into 1-in ch
6 cup chicken stock or broth
1 salt
1 freshly ground nutmeg
1 freshly ground pepper
1 snipped fresh chives for garnish
Directions
HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
softened, about 5 minutes, stirring often. Add squash and 4 cups
stock. Bring to boil. Simmer, covered, until vegetables are soft,
about 20 minutes. Strain solids from liquid, reserving both. Puree
solids in processor or in batches in blender until completely smooth.
Return to pot. Stir in liquid, remaining stock and water to thin
soup. Soup should be thick. Season to taste with salt, nutmeg and
pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot,
garnished with chives. Makes 12 cups
Servings: 12 servings
Butternut Bisque Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Experts have tracked the existance of recipes back into the distant past, in truth as far as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which show 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 anyone who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius recounts how the cooks of Roman times made use of a good variety of herbs and spices, including some familiar names like basil, fennel and parsley. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as basil and coriander. These new spices and herbs led to an explosion in books on cookery, many of which still exist in private collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipe collections were much in demand. Even so, it was during the 19th century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications were in great demand, mostly as a result of more people being able to read, people having more spare time and having more disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Butternut Bisque recipe.
