Ingredients
2 medium leeks, white part only
2 tbsp flavorless cooking oil
3 cup chicken stock or low-sodium chicken, broth
3 cup water
1 1/2 lb potatoes, peeled and roughly diced
1/2 tsp nutmeg
1 tsp salt, or to taste
1/4 tsp white pepper
1 sour cream
1 chopped chives
Directions
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
Servings: 6 servings
Potato Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old cookbooks were just simple pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to academics are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill. For the decades that followed, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording recipes common in their social group. By the time we get to the 1900s, cookery publications were in high demand, mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Potato Soup recipe.
