1/2 tbsp Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pinch Turmeric
1 cup Water
1/4 Bay leaf
1 1/4 cup Corn, fresh or frozen
1/8 tsp Salt
1 pinch Cayenne pepper
1 tbsp Green onions, chopped
OR 1 tb fresh parsley
OR 1 ts dry parsley
Directions
My note: Shortcut version of recipe for 8 servings.
In medium saucepan, heat oil over medium heat. Add onion, carrot,
celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook
for 1 min. Add bay leaf and water, bring to simmer.
Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in
blender or food processor in small batches. Add salt and cayenne to
taste. Serve hot or cold and garnish with green onions or parsley.
Makes about 1 1/3 cup.
2/3 cup serving - 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.
Source: The Lighthearted Cookbook by Anne Lindsay, Heart & Stroke
Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
milk, Nov 93.
Servings: 2 servings
Fresh Corn Bisque With Green Onions Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Crockpot; Low-Fat/Cal
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, old records were just very basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of tablets in ancient 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled some scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs were skilled in the use of many different spices, including a few that will be familiar to modern cooks like bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including spices like basil and coriander. The introduction of these new herbs and spices was responsible for an outbreak in cookery books, many of which still exist in private collections. During the following few centuries, the rich families of Europe tried to lay on the most exotic meals, and as a result the best chefs and their recipe collections could command a high salary. Even so, it was during the 1800s the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe books were increasing in popularity mostly as a result of increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Fresh Corn Bisque With Green Onions recipe.
