Ingredients
1 can ackees (19oz), about 4 cups
1 1/2 cup stock, chicken
1/2 cup tomatoes, peeled, chopped
1/4 cup shallots, chopped
1 salt, to taste
1 pepper, black, to taste
1 tabasco hot sauce, to taste
1/2 cup heavy cream
Directions
Put the ackees together with the liquid from the can into a
saucepan with the chicken stock, tomatoes, shallots, salt and pepper
to taste; cover and simmer gently until the shallots are tender.
Puree in an electric blender. Return to saucepan, season to taste
with hot pepper sauce, stir in cream and heat through. Also very good
chilled,
Garnish, if desired, with chopped chives or chopped passley or with
sweet paparika.
Servings: 6 servings
Ackee Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to follow the history of recipes back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further. Having said that, generally, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Roman Empire a man called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times made use of many different herbs, including many that are still in use today such as bay, mint and dill. As our culinary historical trip moves on a few more years there are some recipe books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of that period. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new herbs and spices created a torrent in manuscripts on cookery, many of which are kept safe in private libraries. Over the following few hundred years, the wealthy families of Wesstern Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording popular recipes of the day. By the arrival of the 20th century, recipe publications are in great demand, mostly as a result of more people being able to read, more leisure time and disposable income. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Ackee Soup recipe.
