Ingredients
4 tbsp vegetable oil
1 medium onion, roughly diced
1 lb carrots, roughly chopped
4 cup chicken stock or low-sodium chicken, broth
1 cup diced cantaloupe
1 tsp salt
2 tbsp ground coriander
1/2 tsp ground cumin
2 tbsp milk
3 tbsp plain yogurt
Directions
HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly
cook, stirring, for about 7 minutes. Do not let them color. Add the
carrots and continue cooking, stirring, until most of their water has
been released and they fall apart, about 35 minutes. Add the stock,
cover, bring to a boil, reduce the heat and simmer about 15 minutes.
Add the cantaloupe, salt, coriander and cumin and cook 2 minutes.
Strain and reserve the liquid. Transfer the carrots, onions and
cantaloupe to a blender or food processor and puree until very
smooth. Return the puree to the pot and add the reserved liquid.
Chill in refrigerator for 2-to-3 hours. Combine the milk and the
yogurt in a small bowl until smooth. Reserve until serving. Pour the
soup into chilled soup bowls just before serving. Decorate the
surface by spooning 3 simple lines of yogurt mixture across the
surface of each bowl of soup. Using the handle end of the spoon,
lightly drag across the 3 stripes at a 90-degree angle to make a
"feathered" decoration.
Servings: 6 servings
Chilled Puree Of Carrot & Melon Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language which describe 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 anyone who tried it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans were skilled in the use of many spices, including a few that are still present in modern kitchens such as basil, mint and parsley. During the next few hundred years, the upper-class families of the West competed to offer the best banquets, and because of this the best cooks and their collection of recipes were much in demand. However, it was during the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications were in great demand, due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Chilled Puree Of Carrot & Melon recipe.
