Ingredients
2 potatoes, diced
1 cup heavy cream
1 cup chicken bouillon
1 tsp grated onion
1 cup dry white wine
1 tsp salt
2 cucumbers,coarsely grated
1 freshly ground black pepper
4 celery stalks,coarsely grated
Directions
Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover
and continue cooking until tender.Remove from heat and let stand,
covered, for 10 minutes.Put the potatoes and liquid through a coarse
sieve.Stir in the cucumber and celery and all the remaining
ingredients.Mix well.Chill.Serves about 4-6.
Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY
1972
Servings: 6 servings
Chilled Cream Of Cucumber & Celery Soup Recipe brought to you by Recipe Ideas
Categories: Cucumber; Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the distant past, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in Sumerian which show the baking 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. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of a good variety of herbs and spices, including a few you will know like thyme, rue and asafoetida. Moving on, there are a couple of recipe books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the curry that is served today, but rather descriptions of the types of food on the tables of the upper classes of those days. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including coriander, parsley, and rosemary. These new spices and herbs was responsible for a torrent in manuscripts on cooking, the majority of which still exist in private collections. By the time we get to the twentieth century, recipe books are highly popular mostly as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Chilled Cream Of Cucumber & Celery Soup recipe.
