Ingredients
1 tbsp vegetable oil
1 medium onion, peeled and sliced
1/2 lb beets, peeled, roughly diced
4 cup chicken stock or low-sodium chicken, broth
1 tsp salt
2 1/2 cup diced seeded watermelon (rind remo, ved)
Directions
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook
slowly, stirring, about 7 minutes. Add the beets and continue to cook
slowly, covered, until most of their water has been released and they
have fallen apart, about 35 minutes. Stir often to avoid sticking and
burning. Add the stock and salt, cover and bring to a boil. Reduce
the heat and simmer, covered, for 15 minutes. When the soup is
finished cooking, strain and reserve the liquid. Transfer the beets
to a blender or food processor and add the watermelon. Puree until
very smooth. Return the puree to the pot and add the reserved liquid.
Chill the soup well, about 4 hours before serving.
Servings: 6 servings
Chilled Puree Of Beet & Watermelon Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, early records were just basic pictorial instructions for preparing food.
In fact, the oldest recipe found, according to academics is a series of ancient tablets in the Sumerian language which recount 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 tried it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens like bay, rue and parsley. For the decades that followed, the upper classes competed to serve up the most extravagent banquests, and as a result cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books are highly popular as a result of increased literacy, people having more spare time and having more disposable income. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chilled Puree Of Beet & Watermelon recipe.
