Ingredients
2 large onions, chopped
1 medium head of cauliflower, chopped
5 cup potatoes, peel/chop
8 cup water
2 tsp dried dill weed
2 bay leaves
2 tbsp soy sauce
1 freshly ground pepper, to ta
1 chopped fresh parsley, for g
Directions
onions, cauliflower, and potatoes in a large pot with the water.
Bring to a boil. Reduce the heat, add the dill, cover, and cook over
medium heat until the potato and cauliflower are tender, about 30
minutes. Remove from the heat and puree in batches in a blender or
food processor. Return to the soup pot. Add the bay leaves, soy
sauce, and pepper. Cook over low heat for 15 minutes to allow the
flavors to blend. Remove the bay leaves and garnish with chopped
fresh parsley before serving. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Preparation Time: The N
Servings: 8 servings
Potato-Cauliflower Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, in fact as far back as the Egyptians, and maybe further still. Having said that, these, old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian 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`. Moving our culinary historical trip onwards, there are some interesting books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that is popular today, but rather accounts of the types of food enjoyed by the rich. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including basil and coriander. These new culinary innovations prompted a surge in publications on food, many of which are now in private libraries. Over the next few hundred years, the powerful families of Wesstern Europe strove to offer the best banquets, and as a consequence, the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes of the day. The arrival of TV brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Potato Cauliflower Soup recipe.
