500 ml cold chicken broth
250 ml fresh orange juice
1 envelope plain gelantine
1 egg white
1 papaya
1 pinch salt
1 pinch ground cumin
1 almonds, chopped
1 coconut, grated
Directions
Pour cold broth into a pot, sprinkle gelatin over top, and set aside
to soften for a few minutes. Beat the egg white until frothy. Add egg
white to soup mixture and bring to simmer, whisking constantly until
gelatin is fully dissolved and soup is frothy. Allow to cool down for
about 10 minutes. Meanwhile seed and mash the papaya. Then put into
a food processor, adding the soup mixture and the orange juice and
process to a puree. Season to taste. Refrigate few hours or better
overnight. Adjust seasonigs before serving. Garnish with almonds and
coconut.
Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
rmsarcar@post.uni-bielefeld.de
Servings: 6 servings
Caribbean Papaya-Orange Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
Food historians have traced the existance of recipes back into the distant past, at least as far back into history as the Egyptians, and potentially, even further back. Having said that, these, early recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. He tells us how the roman meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. By the arrival of the 1900s, recipe publications were in great demand, due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Caribbean Papaya Orange Soup recipe.
