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
It is quite possible to trace the history of recipes back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the baking 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 blissful. During Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including a few you will know for example basil, mint and asafoetida. Over the following few hundred years, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and writing down the recipes of their peers. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Light Vegetable Broth (Vegan) recipe.
