6 cup chicken stock
1 1/2 lb cut up carrots
1 each minced onion
3/4 each stick unsalted butter
1/2 cup heavy cream
1 1/2 tbsp fresh minced thyme
1 nutmeg to taste
Directions
In a large saucepan combine the stock and the carrots, bring
the stock to a boil, and simmer the carrots, covered, for 20
minutes, or until they are tender. In a food processor fitted
with steel blades, puree the mixture in batches and force the
puree through a food mill into another large saucepan. In a
small skillet cook the onion in the butter over moderate heat,
stirring for 3 minutes, or until it is softened. Add the onion
to the saucepan with the cream, thyme, nutmeg and salt and
pepper to taste. Bring soup to a boil, and simmer it for 5
minutes. Let the soup stand, covered, for 5 minutes to let the
flavors blend, ladle it into a heated tureen.
Servings: 6 servings
Carrot Thyme Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, at least as far back as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these ancient recipes were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe 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 drinkers feel exhilarated. During Roman times 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. He also recounts how the early Romans were skilled in the use of a wide range of herbs and spices, including some that we all recognise like thyme, mint and parsley. During the succeeding few centuries, the powerful and wealthy houses competed to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cook books are in great demand, mostly due to more people being able to read, people having increased spare time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Carrot Thyme Soup recipe.
