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 way back into ancient history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the early Romans were skilled in the use of a good variety of herbs and spices, including some familiar names such as bay, mint and dill. Over the succeeding few centuries, the wealthy families of the West competed with each other to offer the most extravagent meals, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down popular recipes of the day. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potato Parsley Bisque recipe.
