6 1/2 qt water
2 cup white wine or unsweetened apple j, uic
6 celery, thickly sliced
6 carrots, scrubbed and
1 ; coarsely chopped
2 large potatoes, scrubbed and
1 ; coarsely chopped
3 medium zucchini, thickly sliced
2 large onions, chopped
1 leek, white part only, clean
1 ; thickly sliced
5 to 6 cloves garlic, crushed
1/2 lb mushrooms, cleaned & left wh
10 peppercorns
1 large sprigs fresh parsley
1 large sprigs fresh thyme
2 bay leaves
Directions
Recipe by: The New McDougall Cookbook Place all of the ingredients in
a large soup pot. Bring to a boil, reduce the heat, cover, and
simmer over low heat for 3 to 4 hours. Strain the broth and discard
the vegetables. Freeze in 1- to 2-cup containers for use in recipes
calling for vegetable stock or broth.
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 1 servings
Light Vegetable Broth (Vegan) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can follow the history of written recipes way back into history, certainly as far as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient records were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times used a good variety of herbs and spices, including many that are still in use today for example basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in publications on food, many of which are kept safe in private libraries. For the decades that followed, the rich and powerful families of Europe competed to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording the recipes of their peers. The arrival of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Light Vegetable Broth (Vegan) recipe.
