Ingredients
1 lb ground chuck
1 med. onion, chopped
2 tbsp butter
6 peppercorns
1/2 tsp thyme
1 tbsp salt
1 bay leaf
1 lg. can chopped tomatoes
4 celery tops, chopped
6 sprigs parsley
4 carrots, sliced
2 can beef consomme
3 lg. cans of water
Directions
Melt the butter. Add the onions and cook till translucent then add
ground chuck and continue to cook till browned. Add remaining
ingredients and simmer 45 minutes. Then all ya "KNEAD" to go with it
is a piping hot loaf of bread from the B/M!! Eat Hardy Lisa/Cedar
Rapids FROM: LISA CRAWLEY (TSPN00B)
Servings: 8 servings
Lisa's Hamburger Soup Recipe brought to you by Recipe Ideas
Categories: Hamburger; Meat; Soup
The History of Recipes
We can read the history of meal recipes back into distant history, certainly as far back as the Egyptians, and possibly even further. Having said that, mostly, these early cook books were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian which describe 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 anyone who tried it feel `wonderful`. Much later, in Roman times a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and afters, a very modern way of dining. Aspicius describes how the ancient cooks made use of many different spices and herbs, including a few you will know for example thyme, mint and dill. Continuing our culinary historical journey, we find some interesting books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food on the menus of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs led to an eruption in cookery books, most of which are kept safe in academic collections. When we get to the twentieth century, cookbooks were greatly in demand mostly due to higher levels of literacy, people having increased spare time and disposable income. The TV revolution gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Lisa's Hamburger Soup recipe.
