Ingredients
2 each onions, sliced
2 each celery ribs, thinly sliced
2 tbsp olive oil
4 small potatoes, diced
6 cup vegetable broth
1/4 each apple, peeled & thinly - sliced
2 cup watercress
2 cup soymilk
1 large apple
Directions
Saute onions & celery in oil in a stockpot over a low heat for 5
minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat &
simmer for about 15 minutes, or until the vegetables are soft. Add
apple slices & cook for 3 or 4 minutes. Add watercress & cook until
the watercress wilts, about 1 more minute. Remove from heat.
Puree the cooked soup in a food processor or blender. Chill
thoroughly Then stir in the soymilk. Chill for another 30 minutes,
at least. Just before serving, grate the apple & add to the soup.
Garnish with watercress sprigs.
"Vegetarian Gourmet" Fall, 1995
Servings: 1 servings
Cold Cream Of Watercress & Apple Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
We can trace the history of written recipes far back into distant history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe found, according to academics is a collection of ancient 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 people feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the early Romans were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. Later on, we find a couple of interesting cookery books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is popular today, but instead accounts of the types of meals eaten by the rich. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created an outbreak in books on cookery, many of which are kept safe in private cookery archives. For the next few years, the powerful and rich tried to serve the most exotic meals, and as a result the best chefs and their recipes were much in demand. Even so, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording recipes of the day. By the advent of the twentieth century, cookbooks are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cold Cream Of Watercress & Apple Soup recipe.
