Ingredients
12 1/2 g butter
1 1/2 large leeks, sliced
112 1/2 g potatoes, diced/peeled
300 ml vegetable stock
112 1/2 g greek yoghurt
1 seasoning
1 tbsp fresh chives
Directions
1. Melt the butter in a pan, then add the leeks and fry gently for
about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.
2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.
3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.
Per serving: 130 calories High fat High saturated fat Medium protein
High fibre High sodium
Servings: 2 servings
Chilled Leek & Potato Soup Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into distant history, at least as far as the Egyptians, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of clay tablets in ancient 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 making anyone who drank it feel `blissful`. Continuing our culinary historical journey, there were two interesting books from the fourteenth century ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that we all know today, but rather accounts of the types of meals served to the rich and wealthy people of that period. Over the succeeding few centuries, the upper-class families of the West competed with each other to serve up the best banquets, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. The TV revolution brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Chilled Leek & Potato Soup recipe.
