1/3 cup chopped leeks
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 tsp low cal. margarine
3 small potatoes (1/2 lb.)
1 peeled & diced
1/2 lb carrots diced
1 can (10 3/4 oz.) chicken broth
1 1/2 tsp dried dillweed
1/2 tsp ground nutmeg
1 cup water
1 freshly grated nutmeg
Directions
Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min.
Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat &
Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in
Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5
Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With
Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree.
Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg.
(Fat 1.2 Chol. 0.)
Servings: 4 servings
Carrot Vichyssoise Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. However, sadly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are some stone tablets in the Sumerian language 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 anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy roman citizens. He describes how the meals were divided into starters, entrees and afters, something we still use today. Aspicius recounts how the cooks of Roman times used a good variety of spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times we find some recipe books from the 1300s ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the upper classes. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new tastes led to a surge in manuscripts on food, many of which are now in private collections. Over the following few centuries, the powerful and rich houses competed with each other to offer the best banquets, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, cook books were in great demand, due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Carrot Vichyssoise recipe.
