2 1/2 lb caulflower
6 oz onion, chopped
1/2 oz ginger, chopped
2 tsp vegetable oil
1 1/2 pt vegetable stock
1 1/2 tsp salt
1 pepper, to taste
Directions
Slice off cauliflower base & discard the discoloured outer leaves.
Thinly slice the the remaining leaves & break the cauliflower into
florets. Wash & drain well.
Heat the oil in a soup pot & saute the cauliflower & onion over medium
heat, covered, for 10 minutes. Do not allow to brown. Add ginger,
stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes.
Cool slightly.
blend cooled soup in a blender or food processor until smooth. Return
to pot & heat until warmed through. Serve immediately.
Elizabeth Brand, "Vegetables"
Servings: 8 servings
Cauliflower & Ginger Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, certainly as far as the Egyptians, and possibly even further. However, these, early cook books were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to academics is a collection of tablets in the Sumerian language which recount 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, wonderful and blissful`. Later, we have some recipe books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the curry that appears on menues today, but instead descriptions of the types of food on the menues of the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on cooking, some of which are now in private collections. For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially chefs and their collection of recipes were at a premium. However, it was during the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down popular recipes of the day. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Cauliflower & Ginger Soup recipe.
