1/4 cup butter
2 leek,white part,chop
1 onion,chop
1 garlic clove,mince
3 cup chicken stock
1 1/2 lb potato,boiling,peel,dice
1 1/2 cup heavy cream
1 tsp sage,dried
1/2 tsp salt
1 white pepper
1/4 cup tawny port
2 tbsp sage,mince
1/4 lb stilton
Directions
Melt butter over low heat, add leek, onion & garlic & cook, covered
w/buttered wax paper & lid, stir occasionally 15-20min, til onion
softens. Add stock & potato, simmer, covered 15min, til potato is
tender, & puree in blender/processor. Return puree to pan, stir in
cream, dried sage, salt & white pepper to taste & reheat over low
heat. put in bowls & top w/port, fresh sage & Stilton. Source:
Gourmet, Feb'87,pp108
Servings: 6 servings
Leek & Potato Soup W/Stiliton~ Port~ & Sage L Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into distant history, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also informs us how the early Romans were skilled in the use of a wide range of aromatic flavors, including some familiar names for example bay, mint and asafoetida. Over the following few centuries, the upper-class families of the West competed with each other to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes of the day. When we get to the 1900s, cookery publications were in great demand, mostly due to better eduction, more leisure time and having more money. |
We hope you enjoy this Leek & Potato Soup W_Stiliton~ Port~ & Sage L recipe.
