3 cup broccoli, chopped
6 cup yams, peeled and chopped
6 cup defatted chicken broth,divid
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp olive oil
1 cup celery tops, chopped
1/4 tsp ground allspice (opt)
2 cup watercress, chopped
1 ground pepper to taste
Directions
Simmer the yams, covered, in two cups chicken broth 10 minutes or
until soft; puree in food mill or processor. Set aside. In large pot
with cover, saute the onions and garlic in oil until the onions are
translucent and starting to brown. Add celery. Saute a few minutes,
Add broccoli and remaining chicken broth. Simmer, covered, eight
minutes or until tender-crisp. Stir in puree; add seasonings. Serve
immediately or serve chilled. Top each portion with 1/4 cup chopped
watercress. Makes 11 one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509
milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler
Morning Telegraph, Wed., Feb. 27 1991
Servings: 11 servings
Broccoli Garden Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, in truth as far back as early Egypt, and possibly even further. Interesting though that is, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing 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 people feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans used many herbs, including a few that are still present in modern kitchens like thyme, mint and dill. As our culinary historical trip moves to more modern times we find two books which were published in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is served today, but instead accounts of the types of meals on the menus of the upper classes. In the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cooking, the majority of which are kept safe in private libraries. Over the next few centuries, the powerful and rich houses tried to offer the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cook books are starting to become popular mostly as a result of better eduction, more free time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Broccoli Garden Soup recipe.
