STOCK
7 cup water
1 cup chopped onion
2 each leeks, green parts only
4 each parsley sprigs
1 large celery stalk, chopped
2 each vegetable bouillon cubes
SOUP
2 tbsp olive oil
4 large leeks, chopped, white & - light gre, en parts only
2 medium turnips, peeled & diced
1 large celery stalk, diced
2 each bay leaves
14 1/2 oz can tomatoes, chopped
12 oz white mushrooms, sliced
1 juice of 1 lemon
1 salt & pepper to taste
3 tbsp freshly minced parsley
3 tbsp freshly minced dill
1 matzo farfel, optional
Directions
Combine all stock ingredients, bring to a boil & simmer for 30
minutes. Let stand till needed & then drain befroe using. Heat oil in
a soup pot. Add chopped leeks & saute over moderate heat, stirring
frequently, til lthe leeks start to go limp. Add stock, turnips,
celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes.
Add tomatoes (including their juice) & mushrooms, simmer another 15
to 20 minutes. Season to taste & remove from heat. Allow soup to
stand for several hours or cool & refrigerate overnight. Before
serving, heat through, add parsley & dill. Top each serving with
matzo farfel if desired.
Servings: 8 servings
Lemony Leek & Mushroom Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Mushroom; Soup; Vegetable
The History of Recipes
It is possible to trace the history of written recipes back into history, certainly as far back as the early Egyptians, and maybe even further. However, sadly, these old cookbooks were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some 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 having made drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a surge in manuscripts on food, some of which are kept safe in private collections. Over the following few centuries, the upper-class families of the West strove to offer the best banquets, and because of this the best cooks and their recipes were much in demand. However, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery publications were greatly in demand due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Lemony Leek & Mushroom Soup recipe.
