Ingredients
60 g butter
3 medium onions
750 g potatoes (in 1.5 cm cubes)
1/3 cup oats
2 cloves garlic crushed
2 cup chicken stock
2 cup milk
1 ground pepper
1 ground nutmeg
1 chopped chives, for garnish
Directions
1 Melt butter in a large pan, cook onions and leek for 3 minutes. add
potatoes and continue to cook until potatoes are golden brown.
2 Stir in oats, cook 1 more minute. Add garlic, cook 1 more minute.
Reduce heat, stir in stock and milk. Simmer 30 minutes, or until
vegetables are tender and soup thickens.
3 Season to taste with pepper and ground nutmeg. serve garnished with
chopped chives.
Note
Old floury potatoes are best suited for this recipe. ~- Vida
Halligan --- ruby@crash.amigans.gen.nz --- Wanganui, NZ Member
Wanganui Amigans Public Access USENET Node
Servings: 5 servings
Potato & Leek Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can trace the history of written recipes far back into the far past, in fact as far back as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these old cook books were just simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian 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`. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also informs us how the Roman cooks used many herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. As our culinary historical trip moves on a few more years we find some interesting books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, some of which are now in private collections. By the arrival of the 20th century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Potato & Leek Soup recipe.
