Ingredients
2 tbsp butter or margarine
1 lb carrots, peeled and thinly sliced
1 cup chopped onion
1 clove garlic minced
8 medium fresh tomatoes (about 2 lbs) peeled, and chopped
1 can chicken broth
1/2 tsp each basil and thyme,crushed
1/2 tsp salt
1/8 tsp each, pepper and nutmeg
1 cup milk
1 chopped parsley
Directions
In large saucepan, melt butter. Add carrots, onion and garlic; cook
five minutes. Add seven of the tomatoes, chicken broth, basil, thyme,
salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and
simmer 30 minutes or until vegetables are tender. In electric blender
or food processor fitted with metal blade, puree thoroughly in
batches. Pour into large bowl and stir in milk. (For freezing do not
put in milk until you thaw it out). Chill thoroughly, Stir in
remaining chopped tomato. Sprinkle with parsley. Makes six servings.
Servings: 6 servings
Chilled Tomato Carrot Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato; Vegetable
The History of Recipes
Experts have tracked the existance of recipes far back into ancient history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, early records were just primitive pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian 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 making those who drank it feel wonderful and blissful. Closer to modern times, there were two interesting recipe books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on food, most of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of the West tried to offer the most exotic banquets, and as a consequence, cooks and their recipes were highly sought after. Even so, it was during the 1800s that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording popular recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chilled Tomato Carrot Soup recipe.
