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 possible to track the history of written cooking instructions back into antiquity, at least as far as the Egyptians, and possibly even further than that. However, these, old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians is a series of stone 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 people feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius describes how the ancient Romans made use of a good variety of herbs, including many that are still in use today such as bay, fennel and parsley. For the decades that followed, the powerful and rich houses competed to offer the most extravagent meals, and as a consequence, chefs and their recipes were much in demand. However, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cook books were in great demand, mostly as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Chilled Cucumber Soup recipe.
