2 each potatoes, medium
1 each onion, medium size
4 each celery & leaves, stalks
2 tbsp vegetable oil
1 boiling water
1 each bay leaf, small
1/2 tsp salt
2 tbsp butter
2 cup milk, up to 3 cups maybe used
GARNISH
1 parsley, chopped
Directions
Peel and thinly slice potatoes, onion and celery.
Saute for 3 to 5 minutes in hot vegetable oil. In a
large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay
leaf and salt in pot and boil vegetables until tender.
Drain vegetables and reserve liquid. Mash vegetables
into vegetable stock; add butter. Thin soup with milk
as desired; heat until warm. (DO NOT boil). Ladle
into soup bowls and sprinkle with chopped parsley.
Servings: 4 servings
Kartoffelsuppe (Potato Soup) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can follow the history of meal recipes back into antiquity, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts is a series of ancient 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 making people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he informs us how the Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know such as thyme, rue and asafoetida. Later, there are a couple of interesting books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the rich and powerful. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab countries, including spices like rosemary and coriander. These new foods and tastes caused a torrent in manuscripts on food, most of which still exist in private libraries. For the centuries that followed, the wealthy families of the West competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking books were in high demand, mostly as a result of more people being able to read, people having increased free time and disposable income. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Kartoffelsuppe (Potato Soup) recipe.
