Ingredients
1 cup raw almonds or cashews
5 cup vegetable stock or bouillon
1 lb red-skinned potatoes - unpeeled, -, cut into 1/2-i
2 medium leeks, sliced - (thoroughly wash
1 cup finely chopped fresh parsley
1 tsp freshly squeezed lemon juice
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
Directions
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge
almonds into cold water. Drain, and squeeze the almonds between your
fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a
blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups
vegetable stock and bring to a simmer over medium heat. Cover and boil
until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and
pepper into the soup. Bring to a simmer and cook, stirring often,
until thickened, about 2 minutes. Transfer the soup to a food
processor and process, in batches if necessary, until smooth.
Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Servings: 6 servings
Potato Parsley Bisque Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to track the history of meal recipes far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are a few tablets in Sumerian 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 drinkers feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the early Romans made use of a wide range of herbs, including some that we all recognise for example thyme, mint and dill. Later, we find some books published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the indian food that we all know today, but instead recipes for the types of food prepared for the rich people of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. These new spices and herbs led to an eruption in publications on food, the majority of which are kept safe in private libraries. For the decades that followed, the powerful and rich strove to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the 20th century, cookbooks are greatly in demand as a result of increased literacy, people having more leisure time and a general increase in wealth. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Potato Parsley Bisque recipe.
