1 each lemon lg
1/4 cup rice, uncooked
4 1/2 cup chicken broth, clear
2 tbsp butter
1 tbsp parsley fresh and chopped
4 each lemon thin slices
1/2 cup cream, heavy
Directions
Cook the rice and the butter together in medium saucepan with 1/2 cup
of the chicken broth for 20 -25 minutes. Stir in the remainingb broth
and bring to just the boiling point. Stir in the cream, lemon rinf,
and the lemon juice. Mix well and serve hot. Garnish with the parsley
and a slice of lemon.
Servings: 4 servings
Russian Lemon Soup - Liminnyi Sup Recipe brought to you by Recipe Ideas
Categories: Fruit; Russian; Soup
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, certainly as far as the early Egyptians, and possibly even further. Having said that, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which recount 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 anyone who tried it feel `wonderful`. During the time of the Roman Empire a roman called Apicius assembled a collection of documents describing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the ancient Romans made use of a wide range of herbs and spices, including many that are still in use today such as basil, mint and asafoetida. As our culinary historical trip moves on a few more years we have two interesting books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new foods and spices prompted an explosion in recipe publications, some of which still exist in private collections. Over the following few hundred years, the upper-class families of Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books are in high demand, mostly due to better eduction, people having more spare time and having more disposable income. The introduction of television brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Russian Lemon Soup Liminnyi Sup recipe.
