6 oz vegetable oil
1 1/2 lb onions, coarsely chopped
1 1/4 lb potatoes, diced
1 lb carrots, diced
1 lb celery, sliced
1 can chef-mate bacon 'n cheddar cheese s, auce (#10 can)
2 cup beer
1 qt chicken stock
1 1/4 lb mixed vegetables, frozen
1/2 tsp paprika
1/2 tsp white pepper
1/4 tsp liquid smoke flavor
2 tbsp parsley, chopped
Directions
1. Place vegetable oil in large stockpot. Add onios, potatoes,
carrots and celery; saute 25-30 minutes or until vegetables are
cooked. 2. Add remaining ingredients. Combine thoroughly. Simmer 20
minutes over low heat, stirring occasionally. Serve hot.
Makes 25 one cup servings.
Source: Carnation Company
Servings: 33 servings
Bacon 'n Cheddar Beer Soup Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Cheese; Meat
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, at least as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Much later, in Roman times a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new culinary innovations caused an outbreak in books on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the rich families of Europe strove to offer the most extravagent meals, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording the recipes of their peers. When we get to the twentieth century, recipe books were greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Bacon 'n Cheddar Beer Soup recipe.
