Ingredients
1 cup water
1/4 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground allspice
2 pt strawberries, hulled
2 cup orange juice
2 tbsp lemon juice
1/2 cup dry red wine or rose' wine (optiona, l)
Directions
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
Makes 4 servings.
nonfat plain yogurt (optional) lemon slices (optional)
To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
small saucepan. Bring to boiling over medium heat. Reduce heat to
medium-low and simmer, stirring occasionally, for 10 minutes.
Working in batches if necessary, combine berries, orange juice, lemon
juice and sugar syrup in food processor or blender. Whirl until
pureed. Press through fine sieve into bowl. Stir in wine, if using.
Pour into sotrage container and refrigerate overnight or up to 3 days.
Serve with a dollop of yogurt and slice of lemon, if desired.
Servings: 4 servings
Cool Strawberry Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
We are able to read the history of written recipes far back into ancient history, at least as far as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of stone tablets in Sumerian which recount 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 `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Additionally, he describes how the ancient cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, we have two interesting books which appeared in the 14th Century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the wealthy. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, including basil and coriander. These new foods and tastes led to an eruption in manuscripts on food, most of which are kept safe in academic collections. During the following few hundred years, the upper-class families of Europe competed with each other to serve the most exotic meals, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications were in high demand, mostly as a result of better eduction, people having more leisure time and having more money. The arrival of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Cool Strawberry Soup recipe.
