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
Written cooking instructions as an idea can be observed far back into antiquity, certainly as far into history as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of clay tablets in the Sumerian language describing the baking 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, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also describes how the ancient cooks used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and tastes prompted an outbreak in cookery books, most of which still exist in academic collections. Over the following few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s the formal cooking 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 collecting, verifying, and publishing recipes common in their social group. The arrival of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Carrot Soup recipe.
