Ingredients
2 tbsp butter
4 leeks, white part only, cleaned wel, l then sliced
5 large russet potatoes, unpeeled and diced
1 qt vegetable stock
1 salt to taste
2 cup milk
1/2 tsp caraway seeds
2 tbsp fresh dill or 1 tbsp. dried
1 pepper to taste
1 cup grated swiss cheese
1/4 cup grated parmesan cheese
3 tbsp plain yogurt
1 chopped fresh parsley for garnish
Directions
In a large stock pot, melt the butter and saute the leeks for 3
minutes. Add the potatoes, stock and salt and bring to a boil. Reduce
theheat, cover, and simmer for 30 minutes, until the potatoes are
tender. Add the milk, caraway seeds, dill and pepper. Let simmer
another 15 to 20 minutes; the soup should become thick and the
potatoes should begin to fall apart. Stir in the cheeses and allow
them to melt, then stir in the yogurt and heat through, but do not
boil. Adjust the seasoning and serve piping hot, topped with parsley.
Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose
Shulman. It's full of delicious recipes...
Servings: 1 servings
Potato Cheese Soup (Shulman) Recipe brought to you by Recipe Ideas
Categories: Cheese; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cook books were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts are a few tablets in the Sumerian language which describe the baking 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 `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. As our culinary historical trip moves to more modern times there are two interesting cookery books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that is served today, but instead recipes for the types of food on the menues of the nobility of the time. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as parsley and basil. These new foods and tastes created a torrent in manuscripts on food, the majority of which are kept safe in private collections. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Potato Cheese Soup (Shulman) recipe.
