8 cup potatoes -- peeled and
1 cubed
2 cup chopped onion
4 cup chopped celery
2 tsp salt
4 cup water
4 cup half-and-half
6 tbsp butter or margarine
1 cup shredded sharp cheddar
1 cheese
Directions
Place potatoes, onions, celery, and salt in the 4 c of water in a
large pot. Simmer about 15 minutes until vegetables are tender. Put
in blender and puree until chunky. Return soup to pot and add
half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
Recipe By : Cook and Tell 25 Jul 96- PE
From: Date:
Servings: 8 servings
Almost Marie Callendar's Potato Cheese Soup Recipe brought to you by Recipe Ideas
Categories: Cheese; Potato; Soup; Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes way back into ancient history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. However, sadly, these early cookbooks were just basic pictorial recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe books, the majority of which are kept safe in private libraries. When we get to the 20th century, cookbooks were highly popular mostly due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Almost Marie Callendar's Potato Cheese Soup recipe.
