2 onions, peeled and chopped
2 carrots, peeled and chopped
3 tbsp olive oil
1 large head of celery
2 potatoes, unpeeled, scrubbed - and, diced
1 1/2 liter water (2 1/2 pints) (or duck - stoc, k, chicken stock)
1 sea salt
1 black peppercorns
1 fresh parsley, chopped
Directions
Soften the onions and carrots in the olive oil in a heavy, covered
pan. Wash and scrape the celery sticks, split the main part of each
one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery
into the pan and leave it to steam-cook for 20-30 minutes over a low
heat to bring out the flavour. Add the washed and diced potatoes,
cover with the water, season with a little salt and a few black
peppercorns, bring to the boil and simmer for 20 minutes. Add the
chopped parsley and liquidize.
From: B.Allen, The soup book, M Papermac, ISBN 0-333-58224-1
Servings: 4 servings
Celery Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to follow the history of recipes way back into the far past, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient records were just very simple pictorial recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also recounts how the cooks of Roman times used a wide range of herbs, including some familiar names for example basil, rue and dill. Continuing our culinary historical journey, we find some books published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food served to the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including coriander, parsley, and rosemary. These new spices and herbs prompted an increase in recipe books, most of which still exist in private collections. When we get to the twentieth century, cook books were greatly in demand as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Celery Soup recipe.
