Ingredients
1 stalk lemon grass
4 cup cubed chicken meat
1 chicken or fish stock
1/2 cup sliced cilantro leaves
1 serrano or jalapeno chili
1/2 tsp grated lime zest
1 lime juice to taste
1 1/2 tbsp salt
1 pepper to taste
3 oz snow peas
1 medium carrot, peeled
4 medium radishes
1 green part of 1 scallion
2 tbsp whole cilantro leaves
Directions
1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with
stock, cilantro stems, chili, and lime zest in sauce pan. Simmer,
covered, 15 minutes (halfway through, taste and remove hot pepper, if
desired, or leave in longer for more heat).
2. Strain. (Solids can be re-used with more cilantro to flavor another
batch of broth.) Add lime juice, salt and pepper.
3. Cut snow peas in thin diagonal strips. With vegetable peeler shave
2 inch ribbons of carrot. Thinly slice radishes and scallion.
4. Bring soup to a boil: stir in snow peas and carrots and boil until
just tender --about 1 1/2 minutes. Stir in radishes, scallion, and
cilantro; bring to a boil. Serve at once.
Servings: 4 servings
Aromatic Broth With Vegetable Slivers Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into antiquity, at least as far into history as pharonic Egypt, and maybe even further. In practice though, mostly, these ancient cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of 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 having made people feel wonderful and blissful. Closer to modern times, there are some recipe books which were published in the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food prepared for the upper classes. During the next few hundred years, the powerful families of Europe competed to offer the most extravagent meals, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV 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 the internet, permitting us all 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 Aromatic Broth With Vegetable Slivers recipe.
