Ingredients
1 no ingredients
Directions
2 c Onion -- chopped
3 Carrots -- chopped
1/4 c Butter
3 lg Baking Potatoes -- *see
: note
6 c Chicken Broth
3/4 lb Polska Kielbasa -- **
: chopped (note)
2 c Milk
In a Dutch oven, saute onion and carrots in butter till onion is
tender. Add potatoes and broth. Bring to a boil. Reduce heat; simmer
till vegetables are tender, about 25 minutes. Remove from heat. Puree
at least half of mixture in blender (more blended makes creamier
soup). Return to saucepan. Add milk and sausage. Cook over low heat
till sausage is heated through.
Recipe By : Hillshire Farms
From: Jim And Joni Jones
Servings: 6 servings
Polska Kielbasa Potato Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Potato; Soup; Vegetable
The History of Recipes
Recipes as a concept can be found way back into distant history, in fact as far back into history as ancient Egypt, and maybe further still. Having said that, mostly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. He also recounts how the early Romans made use of many herbs, including some familiar names such as bay, mint and parsley. Continuing our culinary historical journey, there were some books which date from the 14th Century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals cooked for the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in books on cookery, some of which are now in private libraries. When we get to the twentieth century, cookery publications were greatly in demand mostly due to higher levels of literacy, people having more spare time and having more money. The TV revolution brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Polska Kielbasa Potato Soup recipe.
