Ingredients
1 1/2 cup water
4 green onions
3 asparagus spears
1 medium zucchini, quartered lengthw ise
1 broccoli stalk, peeled & qu artered lengt
1 cup milk, approximate
1/4 cup butter, (1/2 stick)
1 medium onion, finely chopped
1 celery stalk, finely choppe d
2 tbsp flour, all purpose
1 salt and freshly ground pepp er
1 cilantro sprigs, optional
Directions
Bring 1-1/2 cups water to boil in base of steamer. Place green
onions, asparagus, zucchini and broccoli on steamer rack. Cover and
cook until vegetables are just tender, about 5 minutes. Transfer
vegetables to plate and cool. Reserve steaming water. Add enough
milk to reserved steaming water to measure 2 cups liquid. Dice
vegetables and then set aside.
Melt butter in heavy large skillet or Dutch oven over medium-low
heat. Add onion and celery and cook until tender, stirring
occasionally.
Meanwhile, bring milk mixture to simmer. Stir into skillet.
Bring to boil, stirring constantly. Add diced vegetables to soup and
heat through. Season with salt and pepper. Garnish with cilantro and
serve.
Bon Appetit, May, 1988.
Servings: 5 servings
Chunky Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, in truth as far back as the ancient Egyptians, and potentially, even further back. However, generally, these early cookbooks were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which describe 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 romans around 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times made use of a good variety of herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Later, we have two books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that is popular today, but instead accounts of the types of meals on the menus of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and spices prompted an outbreak in recipe publications, many of which are now in private cookery archives. For the decades that followed, the rich families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. By the time we get to the 20th century, cooking publications are starting to become popular mostly due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Chunky Vegetable Soup recipe.
