1 lb caribou
1 oil, for browning meat
8 cup water or stock
2 bay leaves
4 juniper berries
2 cloves
1/2 cup white wine
1 tbsp worcestershire sauce
4 small potatoes, quartered
1 carrot, peeled and sliced
1 parsnip: peeled and diced
1/2 cup turnip, peeled and diced
1/2 cup cabbage, shredded
2 celery ribs, chopped
2 medium banana peppers, chopped
1/2 cup green peas
Directions
Trim the meat from the bones and cube in coarse dice. Simmer the
bones in water or stock with the bay leaves, juniper and cloves for
about 2 hours. Remove the bones and strain the stock. Return the
broth to the pot.
In a skillet brown the meat in a little oil or bacon fat. Add to the
pot. Add the remaining ingredients except the peas and simmer 1/2 hr
or more. Add the peas minutes before serving.
This soup is best re-heated the second day.
Servings: 8 servings
Caribou Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to trace the history of recipes back into antiquity, in truth as far into history as the Egyptians, and possibly even further than that. Having said that, generally, these early cook books were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe found, according to food historians are some ancient tablets in ancient Sumerian describing 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 tried it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of a wide range of herbs, including some that we all recognise for example basil, rue and dill. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices created an increase in manuscripts on cooking, many of which still exist in academic collections. By the time we get to the 20th century, cookery publications are starting to become popular mostly due to increased literacy, increased leisure time and having more money to spend. The introduction of the TV brings us celebrity TV chefs 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 access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Caribou Soup recipe.
