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
Historians have proved the existence of recipes back into ancient history, certainly as far into history as early Egypt, and possibly even further than that. Having said that, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created some scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs used many different herbs, including a few that are still present in modern kitchens like thyme, mint and dill. Over the next few centuries, the upper-class families of Europe competed with each other to lay on the most extravagent meals, and consequentially cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking books are in high demand, mostly as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Ackee Soup recipe.
