1 1/4 lb leeks
2 oz butter
1/4 lb roughly chopped onion
1 roughly choped head celery
5 pt mutton stock
1 oz roughly chopped parsley
1 salt and pepper
5 oz double cream
Directions
Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks
thoroughly, chop them roughly, and set a little of the green aside for
garnish. Melt the butter and cook the vegatibles under cover without
browning them. Add the stock, bring to the boil, and simmer for 1
hour, skimming if necessary. Rub the soup through a sieve or blend in
a liquidiser.
Reheat the soup, stir in the parsley, green of leeks, and diced meat
(if used). Season with salt and pepper. Stir in the cream, correct
seasoning, and serve with sippets. British Cookery (BTA, BFPC)
Servings: 8 servings
Cawl Cennin A Hufen (Leek Soup~ Creamed) Wels Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found back into ancient history, at least as far into history as pharonic Egypt, and maybe even further. Having said that, these, old records were just simple pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts detailing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans used a wide range of herbs and spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. For the centuries that followed, the powerful and rich competed to lay on the best banquets, and because of this cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording popular recipes of the day. The introduction of the TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Cawl Cennin A Hufen (Leek Soup~ Creamed) Wels recipe.
