Ingredients
3 lb potatoes
4 leeks
1 bunch soupgreens(1/2 carrot,1/2
1 celery,1/2 parsley root )
1 1/2 cup fresh corn
1 salt, pepper to taste
2 bay leaves
1 tsp hot paprika
2 tbsp heavy creme
Directions
1.Peel potatoes,cut in bite sized pieces.Clean and peel and cut the
soupgreens in the same way. 2. Put all in a big pot and fill up with
water until all is covered;add the bayleaf and salt and pepper. Cook
until potatoes are done. 3.In the meantime wash and cut leeks into
small rings. 4.When potatoes are done, take half of them out of
pot,put aside. Remove bayleaves.Puree all in the pot with a
handmixer,Add the creme.It should be a creamy soup, if it is to thin
add some more of the leftover potatoes. Add paprika and corn;cook
some more ,stirring often until corn is almost soft;than add leek and
cook for 5 minutes more. Add the rest of the potatoes and heat all
through once more. Serve with a white wine or a cold beer.
Servings: 1 pot
Potato_Creme_Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into the far past, in truth as far as ancient Egypt, and maybe further still. In practice though, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, something we still use today. Aspicius also informs us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and dill. Over the next few centuries, the powerful and rich houses competed with each other to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cook books were in great demand, as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Potato_Creme_Soup recipe.
