2 med. acorn squash (1 lb ea)*
3 cup degreased chicken stock **
2 tart green apples ***
1/2 cup chopped onion
1 cup unsweetened apple juice
2 tsp grated peeled fresh ginger
1/2 tsp salt
1 tbsp fresh lemon juice
1 freshly ground white pepper
1 plain non- or low-fat yogurt
1 snipped fresh chives
1 or shredded fresh basil
Directions
Notes: * Squash should be halved and seeded.
** Unsalted canned chicken broth may be used instead of stock.
*** Green apples should be cored, peeled and chopped (about 2
cups) Place squash cut side down on rack set over gently simmering
water in saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season with
salt and generous amount of pepper. Ladle into bowls. Garnish with
yogurt and chives. Source: Richard Sax and Marie Simmons in "Bon
Appetit", October 1988.
Servings: 4 servings
Acorn Squash & Apple Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup; Squash; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into the far past, certainly as far as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of stone tablets in the Sumerian language 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 exhilarated and blissful. As we move into Roman times 25BC a man called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and dill. As we move on, we have a couple of cookery books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is served today, but instead descriptions of the types of food prepared for the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in recipe books, the majority of which are now in academic collections. By the advent of the 20th century, cooking publications are highly popular mostly as a result of increased literacy, people having more leisure time and disposable income. The revolution that is television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Acorn Squash & Apple Soup recipe.
