Ingredients
1 onion, chopped
4 tbsp butter
4 cup stock made from chicken or beef bon, es or bouillon
1 cubes
1 light cream if necessary
1 parsley or chives to garnish
1 * wash the potatoes carefully and, peel, not to
1 put the peeled potatoes in cold wat, er and reserve fo
1 other uses.
Directions
The peelings from 2 pounds of potatoes *
Cook the chopped onion and potato skins in the butter until they are
tender. Add the stock; bring to a boil.
Remove the soup from the stove and blend on high speed. Reheat, adding
light cream if it is too thick. Serve sprinkled with parsley or
chives. On special occasions, try a teaspoon of chopped walnuts
sprinkled over the soup instead of the parsley or chives.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
Servings: 6 servings
Potato Skin Soup Recipe brought to you by Recipe Ideas
Categories: Appetizer; Soup; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further. However, mostly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the ancient cooks were skilled in the use of many aromatic flavours, including many that are still in use today like thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes prompted a torrent in manuscripts on food, most of which still exist in private cookery archives. By the time we get to the twentieth century, cookbooks are starting to become popular mostly as a result of better eduction, leisure time and being a little richer. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Potato Skin Soup recipe.
