Ingredients
2 lb onions
4 tbsp olive oil
1 salt
1 pepper
1 qt bouillon
1 cup white wine
2 tbsp butter
2 tbsp flour
4 large cucumbers
1/4 cup parsley
1/4 cup celery leaves
2 cup cream
Directions
Cut the onions into fine slices. Heat the oil in a pot, put the
onions into the pot and steam until the onions become light brown.
Add stock and white whine, season with salt and pepper. Let simmer
for about 15 min. Meanwhile finely chop the peeled and seeded
cucumbers, the parsley and the celery leaves. Then melt the butter
in an saucepan and cook the flour over medium heat for some
minutes, constantly stirring. Add the chopped cucumbers, parsley and
celery leaves; reduce to low heat and allow to simmer until the
cucumbers are tender (takes about 7 to 9 minutes). Add the content of
the saucepan to the onion soup and let simmer for another 15 minutes.
Cool. Put the cooled soup into a food processor, add the cream and
chill well. Garnish with chopped cucumber and one slice of lemon.
Thanks, Ronjon. ----
Servings: 4 servings
Chilled Cucumber Soup Recipe brought to you by Recipe Ideas
Categories: Cucumber; Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into distant history, at least as far into history as early Egypt, and possibly even further. However, these, ancient cookbooks were just basic pictorial recipes for food preparation.
Interestingly, the oldest recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language 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 making anyone who tried it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the cooks of his times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens like thyme, rue and dill. Later on, we find two interesting recipe books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is popular today, but instead recipes for the types of food enjoyed by the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the East, including spices such as coriander, basil and rosemary. These new herbs and spices caused a torrent in publications on food, many of which are kept safe in private collections. By the advent of the twentieth century, cookbooks were starting to become popular mostly as a result of increased literacy, increased leisure time and having more money to spend. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chilled Cucumber Soup recipe.
