Ingredients
2 tbsp split peas, dried
2 tbsp cracked wheat
1/4 cup dehydrated vegetable flakes
1 ; (soup greens)
2 tsp sesame seeds
2 tsp sunflower seeds
1 tsp nutritional yeast
1/2 tsp salt
Directions
Grind split peas, cracked wheat, vegetable flakes and seeds in blender
until they are a fine powder. Combine ground mixture with yeast and
salt. Store in a covered container at room temperature. To use, add 1
heaping teaspoon soup mix to 6 ounces of boiling water, or 2 level
teaspoons to 1 cup boiling water. Stir, let sit a few minutes, and
serve. Makes 3/4 Cup dried soup mix - enough for 18 cups of soup.
Note: this is one of those times when a blender seems to do a much
more efficient job than the food processor. Note 2: Those who enjoy
an instant cup of broth but are dismayed by the use of flavor
enhancers and the abundance of salt in commercial brands may welcome
the chance to make their own soup mix.
Servings: 18 servings
Pocket Soup - Goldbeck Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to follow the history of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks made use of many spices and herbs, including a few you will know like basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new foods and tastes was responsible for a surge in publications on food, some of which are kept safe in private cookery archives. The arrival of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pocket Soup Goldbeck recipe.
