Ingredients
1/4 cup cooking oil
1/2 cup minced onion
1/2 cup minced celery
4 pears, peel/seed/core
1/2 cup blanched almonds
1/2 cup pear brandy or sherry
4 cup vegetable stock
1 tsp fresh thyme
1 tbsp fresh sage
1 salt and pepper, to taste
Directions
Heat oil in a wide pot and add onion and celery. Cook over medium
heat, stirring occasionally, until onion begins to brown. Add pears
and almonds and cook together lightly, about 3 minutes. Add brandy or
sherry and cook about 3 minutes to allow alcohol to evaporate. Add
stock, herbs, salt and pepper. Cook 40 minutes on medium heat. Set
aside to cool. Transfer mixture to blender or food processor and
blend well. Strain mixture back into saucepan and reheat, tasting and
seasoning as necessary. Serve hot.
Serves 6.
Nutritional analysis per serving: 376.6 calories; 18.4 grams total
fat; (2.3 grams saturated fat); 7.1 grams protein; 38.2 grams
carbohydrates; 2 milligrams cholesterol; 1,162 milligrams sodium.
Louisville Courier Journal, November 12, 1996
Servings: 6 servings
Pear Almond Soup Recipe brought to you by Recipe Ideas
Categories: Nut; Pear; Soup
The History of Recipes
Historians have tracked the existance of recipes way back into antiquity, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language describing 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 and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled some documents describing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, a style of dining still practiced today. Aspicius also informs us how the cooks of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to lay on the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pear Almond Soup recipe.
