2 tbsp butter
2 onions (peeled and chopped)
2 leeks (sliced)
2 md turnips (cubed)
2 peeled potatoes (cubed)
2 shallots (chopped)
2 stalks celery (sliced)
2 carrots (sliced)
2 cl garlic (halved)
2 sprigs parsley
2 can chicken broth
2 cup half-and-half
1 salt and pepper to taste
1 dill weed to taste (opt.)
Directions
Saute all the vegetables in a large soup pot with the 2 tablespoons
butter until vegetables are limp. Add chicken broth and simmer until
turnips are tender. Cool slightly, then process a little at a time
through a blender. Return soup to the pot and add the half-and-half.
Re-heat gently and serve hot, garnished with a sprig of fresh dill.
Submitted by: Mayor Kerry Groom Kirschner of Sarasota, Florida
SOURCE: National Cooking Echo 04/18/90
Servings: 6 servings
Ark Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further than that. However, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian 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 having made those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also describes how the ancient cooks made use of a wide range of herbs and spices, including some familiar names for example bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in publications on food, many of which are now in academic collections. The arrival of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Ark Soup recipe.
