Apple Soup Recipe


Ingredients

16 apples, cored and chopped
5 cup water
1/2 tbsp lemon peel, grated
1 inch cinnamon, wrapped in
1 cheese cloth
1/4 cup maple syrup
1 tbsp arrowroot
1 tbsp lemon juice
1/4 cup white wine
1/2 cup sour cream


Directions

Simmer apples, water, lemon peel, cinnamon, and maple syrup until
apples are tender, about 20 minutes; remove cinnamon. Puree soup in
blender; return to sauce pan. Remove about a cup of liquid and
combine it with arrowroot. When thickened, return to soup. Stir in
lemon juice, and wine. Heat through. Serve with a spoonful of sour
cream on each bowl.


Servings: 6 servings

 

 

Apple Soup Recipe brought to you by Recipe Ideas


Categories: Apple; Fruit; Soup


The History of Recipes

It is quite feasible to follow the history of recipes far back into antiquity, in truth as far back as the early Egyptians, and maybe even further. In practice though, in the main part, these early records were just very simple hieroglyphic instructions for preparing food.

The truth of the matter is, the oldest recipe found, according to academics is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful.

Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs used many spices, including a few that are still present in modern kitchens like basil, fennel and parsley.

Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes created an outbreak in manuscripts on food, the majority of which are kept safe in private libraries.

During the following few hundred years, the powerful and rich competed with each other to offer the most extravagent banquests, and as a result chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes to help cooks of their time.

By the advent of the 20th century, cookbooks are in great demand, as a result of increased literacy, increased leisure time and having more disposable income.

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We hope you enjoy this Apple Soup recipe.

 


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