Christmas Oyster Soup (Soupe Aux Huitres De N Recipe


Ingredients

2 carrots, medium peeled & grated in
1/2 cup celery, finely diced
1/4 cup butter, melted
4 cup milk, or 1/2 milk, 1/2 cream
4 cup oysters salt and pepper to taste


Directions

Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.


Servings: 4 servings

 

 

Christmas Oyster Soup (Soupe Aux Huitres De N Recipe brought to you by Recipe Ideas


Categories: Christmas; Fish; Holiday; Seafood; Soup


The History of Recipes

We can track the history of meal recipes back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these old records were just primitive pictorial recipes for preparing meals.

In fact, the oldest recipe found, according to historians is a series of ancient tablets in ancient Sumerian which show the making 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.

Progressing into Roman times around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into starters, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient chefs made use of a wide range of herbs, including many that are still in use today for example bay, fennel and asafoetida.

Later on, we find two interesting books which appeared in the 14th Century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is popular today, but rather accounts of the types of food enjoyed by the nobility of the time.

Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, and basil. These new herbs and spices was responsible for an outbreak in recipe manuscripts, many of which still exist in private cookery archives.

For the centuries that followed, the families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day.

By the advent of the twentieth century, cookbooks were in high demand, mostly as a result of increased literacy, people having more free time and having more money.

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We hope you enjoy this Christmas Oyster Soup (Soupe Aux Huitres De N recipe.

 


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