2 large cucumbers
1/4 cup walnuts
1 fennel or celery stalk
3 cup plain yogurt
1 tbsp olive oil
GARNISH
1 dill or parsley, chopped
Directions
Peel cucumbers. Blend in food processor with other ingredients
except the oil. Add oil drop by drop while blending. Chill for 2
hours. Garnish with dill or parsley.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.
Servings: 4 servings
Cool Cucumber Soup Recipe brought to you by Recipe Ideas
Categories: Cucumber; Soup; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes back into distant history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. During the time of the Roman Empire a roman called Apicius created a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many spices and herbs, including some familiar names like basil, mint and dill. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like basil and rosemary. These new culinary innovations caused a surge in books on cookery, the majority of which still exist in private cookery archives. Over the following few hundred years, the families of Europe strove to offer the most exotic meals, and as a result the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and writing down recipes that were common in the better off homes of the day. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Cool Cucumber Soup recipe.
