1 no ingredients
Directions
2 large leeks 2 tb chopped parsley
4 rashers of bacon 2 oz Cheddar cheese
1 oz butter 12 oz flour 1/2 lb potatoes salt and
pepper
: 1 pt milk
Clean and cut up the leeks and scald them for a few minutes in boiling
water. Peel and cut up the potatoes. Drain the leeks. Add the
leeks and potatoes to the milk. Add salt and pepper to taste and boil
until the vegetables are tender. Melt the butter in a saucepan, and
rub in the flour using a wooden spoon. Drain the liquor from the
vegetables slowly into the flour and the butter, stirring to keep the
mixture smooth. Fry the rashers crisply and grate the cheese. Pour
the sauce over the leeks and potatoes and garnish with the bacon.
Serve with the grated cheese.
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Servings: 4 servings
Leek Soup - Swp Cennin(Welsh) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can track the history of meal recipes far back into distant history, in fact as far into history as the early Egyptians, and maybe further still. However, mostly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know like bay, fennel and parsley. For the centuries that followed, the upper-class families of the West strove to serve up the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookery publications were greatly in demand mostly as a result of better eduction, leisure time and having more money. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Leek Soup Swp Cennin(Welsh) recipe.
