Ingredients
1 text only
Directions
Get out a pot about the size of the amount of soup you want to make.
Fill it about 1/2 full of water. Peel and dice potatoes into bite
size chunks, about 1 medium size per person. Put them into the water.
Dice a medium size onion, add to the pot. Peel a couple of carrots,
slice then thin to cook in about the same amount of time as the
potatoes. Bring to boil on the stove, turn down and simmer. Season
with salt and pepper to taste. (Lots of pepper, for my taste). When
the potatoes and carrots are soft, add 1 can of evaporated skim milk.
I do not thicken the soup with anything, but I do cook the potatoes
till they are quite done. I put diced cheese into the bowls, ladle
the hot soup into the bowls. If you used a low fat cheese, you could
do this too, or you can skip the cheese. Also, to make a more filling
soup, I add "rivells" to my soup (for a low fat soup, you would have
to use egg substitute). Take 1 or 2 eggs, beaten slightly, add 1
half eggshell full of milk, and salt to taste, then flour to make a
fairly stiff dough, drop little bits of this from a fork into the
boiling soup. If you add the rivells just after the soup boils, they
will be done when the potatoes are done, proceed with the evaporated
milk, etc. The above soup would have no fat, (except the rivells
version) till you add the cheese. Oh, yes, if I have celery, I throw
in a stalk or two diced with the onion and carrot. You can't make
anything any simplier.
Posted by Julene Nash. Courtesy of Fred Peters.
Servings: 6 servings
Potato Soup (Low Fat) Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into history, in truth as far as the early Egyptians, and potentially, even further back. However, mostly, these ancient cook books were just simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few clay 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 having made those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few you will know like bay, rue and dill. Moving our culinary historical trip onwards, there were two interesting cookery books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on cooking, some of which still exist in academic collections. When we get to the 20th century, cookery publications were increasing in popularity due to more people being able to read, people having increased leisure time and a general increase in wealth. The arrival of TV brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Potato Soup (Low Fat) recipe.
