4 cup chicken broth
5 tbsp butter
4 tbsp flour
2 carrots, peeled and diced
4 green onions, diced
6 oz grated cheddar cheese
2 sprigs parsley, chopped
2 to 3 oz ham, diced
1 tabasco sauce
1 bacon bits
1 salt & pepper to taste
Directions
Servings: 4
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions
until tender. Add to broth. Make white roux with 2 Tbsp butter and
4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1
drop tabasco sauce. Season to taste. Heat until cheese is melted.
Top with bacon bits when served.
Makes 4 8-ounce servings.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
Posted by Sallie Krebs. Courtesy of Fred Peters.
Servings: 4 servings
Cheddar Cheese Soup Recipe brought to you by Recipe Ideas
Categories: Cheese; Soup
The History of Recipes
We can track the history of written recipes back into the distant past, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to experts are some clay tablets in Sumerian which recount 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 people feel `blissful`. Progressing into Roman times around 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the Roman cooks were skilled in the use of many different spices, including a few that will be familiar to modern cooks like bay, mint and dill. Later on, there are a couple of interesting books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is popular today, but rather descriptions of the types of meals on the menues of the upper classes of the period. Later on in the 1400s, the Crusaders brought back many spices and herbs from the East, including spices like coriander, parsley, and basil. These new culinary innovations led to a torrent in recipe publications, many of which are now in academic collections. For the next few years, the powerful families of Europe competed with each other to serve up the most exotic meals, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were in high demand, mostly due to increased literacy, people having increased free time and disposable income. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Cheddar Cheese Soup recipe.
