1 lb carrots (peeled and sliced)
3 cup chicken stock
3 tbsp butter (or margarine)
2 medium onions (chopped)
1 bunch shallots (chopped)
1/4 cup bell pepper (chopped)
3 tbsp flour
2 cup milk
1 1/2 cup cheddar cheese (grated)
1/8 tsp pepper
1 dash cayenne pepper
1 salt (to taste)
1 parsley (for garnish)
Directions
Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add
flour, stirring until smooth. Gradually add milk; cook stirring
constantly, until slightly thickened.
Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate
heat until soup is well heated and cheese is melted. Garnixh with
parsley if desired.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman
Servings: 6 servings
Carrot Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Academics have tracked the existence of recipes far back into history, at least as far as pharonic Egypt, and maybe further still. In practice though, sadly, these early cook books were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of clay tablets in ancient 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 having made anyone who drank it feel blissful. As our culinary historical trip moves to more modern times we find two interesting books which were published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals served to the rich people of that time. Over the next few centuries, the powerful and wealthy competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cook books were in high demand, as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Carrot Soup recipe.
