4 lb potatoes, peeled and cut into 1/2 c
1 small leek, white and green parts sep
2 qt chicken stock
1/4 cup cornstock
1 tbsp white pepper
1 salt
2 cup heavy cream
1 qt whole milk
1 shredded cheddar for garnish
1 crumbled, cooked bacon for garnish
Directions
In a stock pot, simmer about half the potatoes and the white portion
of the leeks in enough chicken stock to cover until tender, about 30
minutes.
In another pot cook remaining potatoes in the remaining chicken stock
until tender. Puree the potatoes and leeks from the first pot in a
food processor or blender. Return to pot over medium heat. Dissolve
cornstarch, pepper, and salt in a little of the cream and stir into
the pot. When mixture begins to thicken, gradually stir in remaining
cream, the milk and the contents of the second pot. Serve hot, topped
with a generous portion of cheddar cheese, bacon and chopped green
portion of leek.
Nutritional info per serving: 241 cal; 7g pro, 27g carb, 12g fat
(45%), 1.3g fiber, 44mg chol, 47mg sod
Source: Cook's Corner, Miami Herald, 9/21/95 format: 8/11/96, Lisa
Crawford
Servings: 18 servings
Maguire's Hill 16 Irish Potato & Leek Soup Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
We can follow the history of written recipes back into history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius describes how the chefs of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example basil, mint and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices like rosemary and coriander. These new culinary innovations created an increase in manuscripts on food, most of which are now in private collections. By the time we get to the 20th century, cooking books were highly popular mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Maguire's Hill 16 Irish Potato & Leek Soup recipe.
