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
Written recipes as a concept can be observed way back into the distant past, in truth as far as the Egyptians, and maybe further still. However, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient 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 having made those who drank it feel `wonderful`. Continuing our culinary historical journey, there are two interesting cookery books from the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful of that time. Over the succeeding few hundred years, the powerful families of the West tried to lay on the best banquets, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books are increasing in popularity due to higher levels of literacy, people having more spare time and being a little richer. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chilled Leek & Potato Soup recipe.
