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 written recipes far back into ancient history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these old cook books were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks were skilled in the use of many aromatic flavors, including a few you will know such as thyme, fennel and parsley. Later, there were two interesting recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, parsley, and basil. These new spices and herbs created an eruption in manuscripts on cooking, many of which are now in private collections. For the decades that followed, the upper classes tried to offer the most exotic meals, and as a result the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are starting to become popular mostly due to increased literacy, people having more leisure time and a general increase in wealth. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Ackee Soup recipe.
