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 possible to read the history of meal recipes far back into distant history, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts is a collection of tablets in ancient 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 anyone who tried it feel wonderful and blissful. Later, we find a couple of interesting recipe books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that we all know today, but rather recipes for the types of food prepared for the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy land, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in books on cookery, the majority of which are now in private libraries. For the decades that followed, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and consequentially the best chefs and their recipes became highly prized. Even so, it was during the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Ackee Soup recipe.
