Ingredients
4 cup chopped potatoes (about 5 to 6)
4 slice bacon, cut into pieces
1 large onion, chopped
2 1/2 cup water
2 chicken bouillon cubes
1/2 tsp curry powder
1 1/2 to 2 c frozen broccoli, chopped sma, ll
1 dash worcestershire sauce
3/4 cup lowfat or nonfat milk
Directions
Salt and pepper to taste
Peel and chop the potatoes and set aside. Saute the onion and bacon
together, then add the potato, water, bouillon cubes, and curry
powder. Bring to a boil, cover, and reduce heat to a slow boil. Cook
for about 15 to 20 minutes, until potatoes are tender and slide off a
fork when tested. Put the soup into a blender and blend until smooth.
Return soup to Dutch oven, mix in milk and Worcestershire sauce and
broccoli. Simmer slowly, stirring occasionally, for about 15 to 20
minutes. Add salt and pepper to taste.
Makes 4 to 6 servings, depending on how hungry you are.
Posted by Alison Meyer. Courtesy of Fred Peters.
Servings: 4 servings
Potato-Broccoli Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into distant history, certainly as far back as the ancient Egyptians, and maybe further still. However, generally, these early cook books were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also informs us how the ancient chefs used a good variety of herbs, including a few that are still present in modern kitchens such as basil, rue and parsley. Moving our culinary historical trip onwards, there are two interesting books which date from the 14th Century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food prepared for the nobility of the period. In the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on food, most of which are kept safe in private collections. When we get to the 1900s, recipe publications are in high demand, mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Potato Broccoli Soup recipe.
