1 liter water
4 medium potatoes
1 salt
1/2 small cabbage
2 tbsp olive oil
1 black pepper
Directions
Remove coarse veins and leaves from the cabbage and discard them.
Shred the cabbage finely. Bring the water to the boil in a large
saucepan. Add the potatoes and salt to taste. Cover the pan, reduce
the heat and cook the potatoes until they are tender. Remove the
potatoes and mash them. Return the mashed potatoes to the pan and
stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
Bring the mixture to the boil and cook, uncovered, for 5 minutes.
Adjust the seasoning and serve.
Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the
Great Regional Dishes of the World". Posted by Heiko Ebeling.
Servings: 4 servings
Caldo Verde (Cabbage & Potato Soup) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Potato; Soup; Spanish; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are some stone tablets in the Sumerian language 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 assembled a few documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and desserts, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cookery, the majority of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and consequentially chefs and their recipes were much in demand. Nevertheless, it was during the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the 1900s, cookery publications were starting to become popular mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Caldo Verde (Cabbage & Potato Soup) recipe.
