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
We are able to read the history of `recipes` back into distant history, at least as far as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language 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 having made anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. As we move on, we have two interesting books which date from the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe publications, some of which are kept safe in academic collections. By the advent of the 20th century, recipe books were in high demand, mostly due to higher levels of literacy, more leisure time and having more disposable income. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Polska Kielbasa Potato Soup recipe.
