Ingredients
4 cup sliced leeks, white part only
4 cup diced potatoes (old or baking potat, oes recommend
6 cup water (up to 7)
1 1/2 tsp salt or to taste (up to 2)
1/2 cup or more sour cream, heavy cream, or, creme fraiche (o
1 tbsp minced fresh chives or parsley
Directions
Simmering the soup. Bring the leeks, potatoes, and water to the boil
in 3D the saucepan. Salt lightly, cover partially, and simmer 20 to 30
minutes, o 3D r until the vegetables are tender. Puree the soup if you
wish. Taste, and correct seasoning. After chilling the soup, you may
wish to stir in a little more cream. Taste carefully again, and
correct the seasoning. To 3D p each serving with a sprinkle of chives
or parsley. NOTE: If you are not pureeing the soup, cut the
vegetables rather neatly.
Servings: 6 servings
Chilled Leek & Potato Soup - Vichyssoise Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Written recipes as a concept can be found back into history, at least as far back into history as ancient Egypt, and maybe further still. However, these, ancient cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language 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 drinkers feel `wonderful`. Moving our culinary historical trip onwards, there are some recipe books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals enjoyed by the upper classes of those days. Over the next few hundred years, the wealthy families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. By the time we get to the 1900s, cookery books are greatly in demand mostly as a result of higher levels of literacy, leisure time and having more money to spend. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chilled Leek & Potato Soup Vichyssoise recipe.
