Ingredients
3 tbsp butter
1 onion, chopped
2 stalks celery, chopped
1 tbsp flour
6 cup chicken stock
3/4 cup peanut butter
1 salt to taste
1 squeeze of lemon juice
1/2 cup heavy cream
1/2 cup chopped peanuts
Directions
Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then
puree in batches in blender. (The soup may be made ahead to this
point and refrigerated.) To serve, reheat in saucepan over medium
heat. Correct seasoning with salt and lemon juice. Serve with a dash
of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News,
11/18/90
Servings: 4 servings
Peanut Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written cooking instructions as a concept can be tracked far back into ancient history, in fact as far back into history as early Egypt, and quite possibly further than that. However, mostly, these early recipes were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which recount 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 drinkers feel wonderful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks used many different aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and dill. Moving our culinary historical trip onwards, there are some books published in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is served today, but instead accounts of the types of meals on the menues of the rich and wealthy people of the time. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, including spices like basil and coriander. These new herbs and spices caused a surge in recipe books, the majority of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications were greatly in demand as a result of better eduction, people having increased leisure time and being a little richer. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Peanut Soup recipe.
