4 cup tomatoes, peeled & chopped
4 cup tomato juice
14 basil leaves, fresh
1 cup heavy cream
4 oz butter
1 salt & pepper, to taste
Directions
Combine tomatoes and juice in stock pot. Simmer 30 minutes. Puree
along with basil leaves in processor. Return to stock pot and add
heavy cream and butter. Adjust seasonings to personal preference.
Servings: 8 servings
La Madeleine's Tomato Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, in truth as far back as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient records were just basic pictorial recipes for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into starters, entrees and dessert, a very modern way of dining. He also describes how the ancient chefs were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens like basil, mint and dill. Over the following few hundred years, the rich families of Europe tried to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books were increasing in popularity mostly as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this La Madeleine's Tomato Soup recipe.
