Ingredients
6 green apples, * see note
2 oz candied ginger root, chopped
1 juice of 4-5 limes
2 oz calvados apple brandy
1 pt apple juice
1 juice of 1 orange
1/3 white wine, riesling
1/4 cup golden raisins
1 cup cream
1 cup plain yogurt
1 tbsp fresh mint, chopped
1/8 tsp each, cumin, allspice, nutme
Directions
Recipe by: Jo Merrill * Peel, core, cut into eighths and set aside in
lemon water. Remove apples from water and place in 4-quart stock pot
with half the Reisling, half the Calvados and all remaining
ingredients except the cream and yogurt. Bring to a boil, and reduce
to a simmer. Cook for 20-30 minutes. Remove from heat and force
contents of pot through strainer. Puree ingredients that remain in
strainer and return to the liquid. Chill soup over ice. Whisk in
yogurt and cream and serve in iced glasses. Note: This recipe did not
say what to do with the remaining Reisling and Calvados. I think it
would be added after the soup is chilled if you wish a stronger taste
of those 2 ingredients. This recipe is from the world famous Prince
of Wales Grill at the Hotel Del Coronado in Coronado, California---Jo
Merrill
Servings: 6 servings
Chilled Apple Soup (Prince Of Wales Grill) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
Written recipes as an idea can be tracked way back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in the Sumerian language which show 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 `wonderful`. Progressing into Roman times 25BC a man called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and desserts, something we still use today. Additionally, he tells us how the Roman cooks were skilled in the use of many aromatic flavors, including many that are still in use today like basil, rue and dill. Continuing our culinary historical journey, there are two interesting books published in the 14th Century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich people of the time. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, such as basil and coriander. These new spices and herbs was responsible for an increase in books on cookery, most of which are kept safe in private libraries. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chilled Apple Soup (Prince Of Wales Grill) recipe.
