5 cup pumpkin, or squash, cooked
2 1/2 cup chicken stock
1 1/2 cup light beer
2 tbsp butter
1 onion, large, chopped
3 garlic cloves, crushed
1 cup cheddar cheese, old, shredded
1/4 cup pumpkin seeds salt and pepper
Directions
Dotted throughout Canada are small inns that care passionately about
the food they serve. This velvety fall soup offers a warm welcome to
guests at the Orchid Trail Inn near Wiarton, Ontario.
In large heavy saucepan, bring pumpkin and stock to a boil; reduce
heat to medium, cover and simmer for 15 minutes or until tender. In a
blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil
over medium heat, stirring often. Reduce heat and simmer for 5
minutes.
Meanwhile, in a small skillet, melt butter over medium low heat,
cook onion and garlic; stirring, until softened, about 5 minutes. Add
to pumpkin mixture; stir in cheese and simmer gently, partially
covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking
pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin
seeds.
SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
Servings: 1 servings
Autumn Rarebit Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written cooking instructions as an idea can be observed back into history, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing the preparation 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 blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. He also informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as bay, rue and parsley. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve up the best banquets, and consequentially the best cooks and their recipes were highly sought after. Even so, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe publications are greatly in demand due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Autumn Rarebit Soup recipe.
