Ingredients
1 cup chopped celery leaves
1 medium carrot, diced
1 small green bell pepper, diced
1 cup chopped spinach leaves
1/2 cup chopped parsley
1 large onion, chopped
4 cup chicken broth
3 parsley sprigs
1 bay leaf
1/2 tsp dried thyme
2 whole cloves
1 garlic clove
1/4 cup rice
1 salt, pepper
2 egg yolks
2 cup half and half
1 sour cream
1 parsley, minced
1 chives, minced
2 medium tomatoes, peeled & chopped
Directions
Combine celery leaves, carrot, green pepper, spinach, chopped parsley,
onion and chicken broth in kettle. Tie parsley sprigs, bay leaf,
thyme, cloves and garlic in small square of cheesecloth. Add to broth
mixture along with rice. Season to taste with salt and pepper. Bring
to boil, cover and simmer 40 minutes. Discard seasonings in
cheesecloth bag. Press soup through fine sieve or puree in blender.
Return soup to kettle and bring to boil. Beat egg yolks and stir a
few tablespoons of soup into yolks. Stir yolk mixture into hot soup
and cook, stirring, until smooth. Do not boil. Stir in half and half
and simmer 2 or 3 minutes, stirring constantly. Remove from heat and
chill thoroughly. If soup separates, stir before serving. Spoon into
chilled soup bowls. Top each serving with dollop of sour cream and
sprinkle with parsley, chives and chopped tomato.
(C) 1992 The Los Angeles Times
Servings: 6 servings
Chilled Cream Of Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Recipes as an idea can be found back into antiquity, in truth as far into history as early Egypt, and maybe further still. Interesting though that maybe, sadly, these old cookbooks were just simple pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of many aromatic flavours, including some that we all recognise for example thyme, fennel and dill. For the next few years, the rich and powerful families of the West strove to lay on the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe collections really came of age. The Famous Mrs Isabella 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 of their peers. By the advent of the twentieth century, cookery books were starting to become popular mostly as a result of better eduction, people having more free time and having more money to spend. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chilled Cream Of Vegetable Soup recipe.
