1/4 cup butter
4 leeks, roots & tops removed
3 medium potatoes, scrubbed - and cut into 1
1 celeriac knob, peeled - and cut into 1 c
4 cup chicken or vegetable stock
1 thyme, basil and/or marjoram - (fre, sh), to taste
Directions
Melt butter in stockpot.
Slice leeks into 1/4-inch slices and add to stockpot.
Saute for 5 minutes until golden. Add potatoes and celeriac and
saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup
stock, cover and continue to cook until potatoes are tender, about 25
minutes. Remove from heat.
Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs. Cover and
simmer for 15 to
20 minutes. Serve hot.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 8
Servings: 1 servings
Leek Potato & Celeriac Soup Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Recipes as a concept can be tracked way back into distant history, at least as far into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are some tablets in Sumerian which show 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 blissful and exhilarated. Much later, in Roman times a roman called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new spices and herbs was responsible for a surge in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few hundred years, the upper-class families of the West competed to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were in great demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Leek Potato & Celeriac Soup recipe.
