Ingredients
4 large potatoes, peel & dice
1 onion, diced
3 celery, diced
2 cup water, * see note
1/2 tsp dill weed
1/2 tsp mrs. dash, or substitute
2 tbsp chives, chopped
1 cup nonfat milk, or substitute
3 tbsp flour
Directions
potatoes, onion, celery and water in a lg saucepan. Add dill weed,
Mrs. Dash and chives; simmer until potatoes are tender, about 30 min.
Place milk and flour in a pint jar. Shake vigorously to mix
thoroughly. Add to potato mixture; simmer 5 - 10 min, or until
thickened.
VARIATIONS: Add 1/4 ts ground pepper, 1 ts basil leaves and/or 1/2 ts
garlic powder in addition to or instead of other herbs. Blend part of
soup mixture in blender if desired. From Fatfree Digest April-May
1994, Formatting by Sue Smith (using MMCONV)
Preparation Time: The M
Servings: 6 servings
Potato Soup (Cream Style) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Academics have proved the existence of recipes back into history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, these, old records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which show 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 wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius tells us how the ancient Romans made use of many different aromatic flavours, including some that we all recognise such as thyme, mint and dill. As our culinary historical trip moves to more modern times there are some books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food served to the nobility of that period. In the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe books, most of which are now in academic collections. Over the next few centuries, the wealthy families of the West strove to serve the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to higher levels of literacy, people having more free time and having more disposable income. The introduction of television brought us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Soup (Cream Style) recipe.
