Ingredients
3 cup chopped leeks (white part) (or more, , up to 4 cups)
1 cup peeled, diced celery
4 cup peeled & cubed potatoes (or up to, 5 cups potatoes)
6 cup water
1 cup cooked brown rice
1/4 tsp pepper
2 tsp veggie bouillon
1/2 tsp salt or to taste
1 splash wine vinegar (optional)
Directions
In a 4-qt. soup pot over medium heat, saute leeks, celery and
potatoes in a little water for 5 to 7 min. Add more water as needed
to prevent sticking. Add the 6 cups of water, salt & pepper. Bring
to a boil, lower heat and simmer potatoes are very soft, about 15
min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a
time in a blender or food processor until very smooth. Return to soup
pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
Servings: 6 servings
Potage Puree De Pommes De Terre (Potato-Leek Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Recipes as an idea can be tracked back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts are a few tablets in the Sumerian language which describe 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 `blissful`. Progressing into Roman times 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the chefs of Roman times made use of a good variety of spices, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Continuing our culinary historical journey, we have two interesting recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food on the menues of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as coriander, basil and rosemary. These new herbs and spices created a surge in books on cooking, many of which still exist in private cookery archives. When we get to the 20th century, cooking publications are starting to become popular as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Potage Puree De Pommes De Terre (Potato Leek recipe.
