1 meaty turkey carcus
5 carrots -- chopped
32 oz canned tomatoes --
1 undrained
2 onions -- cut up
1/3 cup barley
2 tbsp parsley
2 cup chopped celery
Directions
Cover turkey bones with water in a large pot. Season with salt and
pepper to taste. Bring to a boil and simmer 3 hrs. Strain the broth
and save the meat. Add tomatoes and barley. Simmer 2 hrs. Add
vegetables and parsley. Simmer 1/2 to 1 hr. longer till vegetables
are cooked. Add meat and heat. Recipe By : From:
Servings: 6 servings
Linda William's Turkey Soup Recipe brought to you by Recipe Ideas
Categories: Poultry; Soup; Turkey
The History of Recipes
It is possible to trace the history of meal recipes far back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices led to an outbreak in publications on food, many of which still exist in private collections. By the arrival of the 20th century, cooking publications were greatly in demand as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Linda William's Turkey Soup recipe.
