Ingredients
3 cup chicken stock/broth
1 1/2 cup peeled, seeded, chopped
1 tomatos
1 medium chopped onion
1 bay leaf
1 salt to taste
1 pepper to taste
1 pinch sugar
Directions
Combine all ingredients in a saucapan and bring to a boil, lower heat
and simmer, partially covered for 20 minutes. Cool slightly, then
puree in a blender. You may have to do it in two batches.
Servings: 1 servings
Cold Corn & Tomato Soup Recipe brought to you by Recipe Ideas
Categories: Corn; Soup; Tomato
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into the far past, at least as far back into recorded history as ancient Egypt, and maybe further still. In practice though, these, early records were just simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian describing 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef describes how the ancient Romans made use of a good variety of aromatic flavors, including some that we all recognise like basil, rue and asafoetida. Moving on, we have a couple of interesting books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an increase in manuscripts on food, most of which are kept safe in private collections. During the following few centuries, the rich families of Wesstern Europe competed with each other to serve up the most exotic meals, and because of this the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, cooking publications are in high demand, mostly as a result of higher levels of literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cold Corn & Tomato Soup recipe.
