Ingredients
1 tbsp unsalted margarine
1 medium yellow chopped onion
1 medium chopped leek
1 medium chopped stalk celery
2 medium all purpose potatoes
1 (about 1/2 lb) peeled and
1 diced
1 3/4 cup low salt chicken broth
1 cup buttermilk
1 tbsp minced fresh/freeze
1 dried chives
2 tsp lemon juice
1/4 tsp hot red pepper sauce
Directions
In a large heavy saucepan melt the margarine over moderate heat. Add
the onion, leek and celery and cook, uncovered, stirring,
occasionally, until the vegetables are tender, 6-8 minutes> Do not
brown. Add the potatoes, stir in the chicken broth and bring to a
boil. Reduce to simmer and cook until the potatoes are tender, about
20 minutes. In blender or food processor, puree the soup in 2 or 3
batches, whirling each batch about 30 seconds. Stir in the
buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
and refrigerate at least 2 hours before serving. Thin with additional
cold buttermilk if desired.
Servings: 1 servings
Chive Vichyssoise Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written recipes as a concept can be observed way back into distant history, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in Sumerian describing the making 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 exhilarated. Continuing our culinary historical journey, there were a couple of interesting books which appeared in the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that is familiar to us all today, but instead recipes for the types of food served to the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including spices such as coriander, parsley, and basil. These new culinary innovations prompted an increase in recipe manuscripts, most of which are now in private collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down popular recipes of the day. When we get to the twentieth century, cookery publications were in great demand, mostly as a result of increased literacy, more spare time and a general increase in wealth. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Chive Vichyssoise recipe.
