Ingredients
1 jim vorheis
1 bunch green onions, sliced
2 tbsp butter
4 cup diced cucumbers
3 cup chicken broth
1 cup chopped, fresh spinach
1/2 cup sliced, peeled potatoes
1/2 tsp salt
1 tbsp lemon juice
1 freshly ground pepper to taste
1 cup light cream
1 radishes
1 green onions
Directions
In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice
and pepper. Simmer uncovered until the potatoes are tender. Transfer
the mixture to a blender in batches and puree. Transfer the puree to
a bowl and stir in the light cream. Let soup cool and chill for
several hours, or overnight. Garnish each serving with thin slices of
radishes and/or green onions.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Servings: 8 servings
Cold Cucumber & Spinach Soup Recipe brought to you by Recipe Ideas
Categories: Cucumber; Soup; Spinach; Vegetable
The History of Recipes
We can follow the history of meal recipes far back into distant history, in truth as far as the early Egyptians, and possibly even further. Having said that, generally, these ancient recipes were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, entrees and afters, a style of dining still practiced today. He also tells us how the Romans made use of a wide range of spices and herbs, including many that are still in use today like basil, rue and dill. Later, we find two interesting cookery books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that is popular today, but instead accounts of the types of food cooked for the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new foods and spices was responsible for an outbreak in cookery books, many of which are kept safe in private cookery archives. By the time we get to the 20th century, cookbooks are increasing in popularity mostly due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Cold Cucumber & Spinach Soup recipe.
