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
Academics have tracked the existence of recipes far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
As our culinary historical trip moves to more modern times there were a couple of interesting recipe books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that is served today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. By the arrival of the twentieth century, cookery books are in high demand, as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Caribou Soup recipe.
