1 1/4 lb broccoli (fresh), trimmed and cut u, p (okay to use m
4 cup chicken broth (2 cans of canned bro, th, or use fres
1 medium onion
2 tbsp butter
1 tsp salt
2 tsp curry powder (or less)
1 dash pepper
2 tbsp lime juice
8 lemon slices, (optional)
1/2 cup sour cream
1 tbsp chives, snipped (optional)
Directions
Place the cut broccoli in a large saucepan along with the broth,
onion, butter, salt, curry powder and pepper. Bring to a boil. Reduce
heat and simmer, covered, for 8 to 12 minutes or until broccoli is
just tender.
Place about 1 1/2 to 2 cups of the mixture at a time into a blender
container. Cover and blend until smooth. Pour into bowl or another
large pan. Repeat with remaining mixture. BE CAREFUL. THE HOT LIQUID
MAY SCALD YOU. Stir in the lime juice.
Now you can either cover and refrigerate at least 4 hours to serve
cold (great in warm weather), or you can go right ahead and serve it
hot (great in cold weather). Once ladled out, you can garnish with a
thin slice of lemon, a small dollop or sour cream, and a sprinkling
of chives.
NOTES:
* A broccoli soup (hot or cold) -- This recipe is from my mom. It's
been a hit every time she or I have served it. It is rather spicy -
not for the timid or faint-of-heart.
* You can refrigerate unused portions for serving later, but it
doesn't keep well for long. I like to blend it pretty well, so that
the texture is quite smooth. Some people like it a little chunkier.
: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.
: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore
: Copyright (C) 1986 USENET Community Trust
Servings: 8 servings
Broccoli Bisque Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can follow the history of meal recipes back into antiquity, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay 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 drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices like basil and coriander. These new herbs and spices led to an increase in books on cooking, many of which still exist in private cookery archives. For the centuries that followed, the powerful families of Europe competed to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books were highly popular as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Broccoli Bisque recipe.
