Ingredients
1 stephen ceideburg
1 lb salt cod (see note)
4 cup milk
1 tbsp butter
2 cup finely sliced leek rounds, white pa, rts only (4 large
1 tbsp all-purpose flour
1 1/2 lb waxy potatoes *
1/2 tsp ground white pepper
1/2 cup sour cream
1 tbsp finely chopped fresh dill
Directions
* peeled and thinly sliced (5 medium, see note)
Soak salt cod overnight, changing water at least once.
The next day, drain and place salt cod and milk in pan. In a sauce
pan, cover and cook over medium heat 8 minutes. Remove salt from pan.
Pour milk through strainer and set milk aside. Flake and discard any
skin and bones. Set cod aside.
Melt butter in clean saucepan over low heat. Add leeks and cook
stirring occasionally, until soft, about 5 minutes. Stir in flour.
Stir in reserved milk, potatoes and pepper. Increase heat to medium.
Cover and cook 15 minutes. Add cod and remove from heat.
This soup may be made up to a day in advance to this point. Cool,
cover and refrigerate.
Place sour cream in small bowl. Reheat soup over medium heat until
piping hot. Thin sour cream with 1/2 cup hot soup, then pour mixture
into soup pot. Do not heat soup again or sour cream will curdle. Pour
soup into tureen, sprinkle with fresh dill and serve.
Note: Other white fish, such as fresh cod, halibut or flounder, be
used, either in combination with salt cod or by themselves,
Note: Use waxy, less starchy potatoes, such as new potatoes, low
Finnish, Kennebecks, red rose or white rose, to avoid a mealy texture.
Per serving (using fresh cod): 326 calories (27 percent from protein,
46 percent from carbohydrate, 27 percent from fat), 22 grams protein,
38 grams carbohydrate, 10 grams fat, 53 milligrams cholesterol,
195 milligrams sodium.
Exchanges: 1 milk, 1 vegetable, 1 1/2 bread, 2 meat, 2 fat.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.
Posted by Stephen Ceideburg
Servings: 6 servings
Potato~ Leek & Cod Soup Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup; Vegetable
The History of Recipes
Academics have tracked the existence of recipes back into history, in truth as far back as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into starters, main course and afters, a very modern way of dining. Aspicius tells us how the early Romans were skilled in the use of many different aromatic flavors, including many that are still in use today such as thyme, fennel and dill. Moving our culinary historical trip onwards, there were a couple of interesting books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the upper classes of the time. In the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, such as basil and rosemary. These new culinary innovations caused an increase in manuscripts on food, some of which are now in private cookery archives. Over the next few hundred years, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cookery books were in great demand, as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Potato~ Leek & Cod Soup recipe.
