1 tbsp butter
1 lb parsnips, thinly sliced
1 lb apples, peeled/cored/sliced
1 med. onion, chopped
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cardamom
1 large clove garlic, crushed
1 1/4 liter beef or chicken stock
150 ml cream
1 salt and pepper
1 chopped chives or parsley
Directions
Heat the butter, and when foaming, add the parsnips, apples, and
onions. Soften them but do not let them color. Add the curry powder,
the spices and garlic; cook for about 2 minutes, stirring well. Pour
in the stock slowly, stirring until well mixed. Cover and simmer
gently for about half an hour, or until the parsnips are quite soft.
Taste for seasoning. Sive or liquidize, and if it seems too thick,
dilute with a little stock or water. Add the cream and reheat, but do
not let it boil. Serve garnished with chopped chives or parsley.
Servings: 6 servings
Parsnip & Apple Soup (Irish) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
It is possible to follow the history of `recipes` way back into history, in fact as far back into history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics is a series of ancient tablets in the Sumerian language describing the baking 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 `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times used many different herbs and spices, including many that are still in use today for example bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, parsley, and basil. These new foods and tastes prompted an increase in cookery books, many of which still exist in academic collections. For the decades that followed, the rich and powerful families of Europe strove to serve the most exotic meals, and consequentially cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes of the day. By the time we get to the 20th century, cookery publications are greatly in demand mostly as a result of better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Parsnip & Apple Soup (Irish) recipe.
