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
Recipes as an idea can be tracked back into the distant past, at least as far as the Egyptians, and maybe further still. However, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, we find a couple of interesting recipe books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food eaten by the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including coriander, parsley, basil and rosemary. These new spices and herbs led to a surge in publications on food, some of which still exist in academic collections. The introduction of the TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chilled Cream Of Cucumber & Celery Soup recipe.
