Ingredients
2 tbsp vegetable oil
1 medium onion chopped
1 garlic clove, minced
5 cup frozen corn kernels
2 14 3/4 oz. cans chicken broth
1 7 oz. jar roasted red peppers, drai, ned and chop
1/8 tsp grated nutmeg
1/4 tsp tabasco sauce
3/4 cup plain yogurt
Directions
In a large saucepan, heat oil. Add onion and cook over medium-high
heat, stirring, until it begins to soften, about 3 minutes. Add
garlic and cook 30 seconds. Add corn kernels and 2 cups water. Bring
to a boil over high heat. Reduce heat to medium-low, cover, and cook
until corn is very tender, about 7 minutes.
Process corn mixture in a food processor or blender to make a coarse
puree. Return to saucepan and add chicken broth and peppers. Bring to
a boil over high heat and cook 1 minute. Season with nutmeg and
Tabasco.
Ladle into bowls and top with yogurt. Source 365 Great 20-Minute
Meals. Typed in MMformat by Cindy Hartlin
Servings: 4 servings
Corn & Red Pepper Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Recipes as a concept can be tracked back into the far past, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in the Sumerian language 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 making drinkers feel wonderful. Much later, in Roman times a man called Apicius created a number of documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the Roman cooks were skilled in the use of many different aromatic flavors, including some that we all recognise like basil, rue and parsley. Continuing our culinary historical journey, we have two interesting cookery books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of meals cooked for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new herbs and spices caused an outbreak in cookery books, some of which still exist in private libraries. When we get to the twentieth century, cooking publications are increasing in popularity mostly as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Corn & Red Pepper Soup recipe.
