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
Experts have proved the existence of recipes back into the far past, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of clay 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 making anyone who drank it feel blissful. During the time of the Roman Empire a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius informs us how the cooks of his times made use of a wide range of spices, including some that we all recognise for example thyme, rue and parsley. As our culinary historical trip moves on a few more years we have two recipe books dating from the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of the period. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy land, including spices such as basil and coriander. These new spices and herbs prompted a surge in books on cookery, most of which are now in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe competed to serve up the most exotic banquets, and consequentially chefs and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 20th century, cooking publications are in great demand, mostly due to better eduction, increased leisure time and having more disposable income. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chilled Leek & Potato Soup recipe.
