Ingredients
1 cup half-and-half
1/2 cup poppy seed
2 cup (16 ounces) vanilla yogurt
3 tbsp honey
1/2 tsp ground honey
1/2 tsp ground nutmeg
1/4 tsp salt
Directions
Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy
seed mixture in blender or food processor. Add remaining ingredients.
Cover and blend on medium speed, or process, about 3 minutes or until
completely mixed. Cover and refrigerate at least 4 hours or until
thoroughl chilled. 6 SERVINGS (ABOUT 1/2 CUP EACH); 225 CALORIES PER
SERVING.
Servings: 6 servings
Poppy Seed Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is possible to read the history of meal recipes way back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. However, these, ancient cook books were just primitive pictorial recipes for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the ancient cooks used many aromatic flavours, including a few you will know like bay, rue and asafoetida. For the decades that followed, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and consequentially cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are starting to become popular as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Poppy Seed Soup recipe.
