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
It is actually possible to trace the history of written recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius created a collection of documents describing recipes prepared by his fellow Romans. He describes how the meals were divided into starters, main course and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a good variety of spices, including many that are still in use today such as bay, mint and asafoetida. Moving on, there were a couple of interesting books published in the 14th Century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including basil and rosemary. The introduction of these new tastes was responsible for a torrent in books on cooking, most of which still exist in private libraries. During the following few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery books are in great demand, as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cheddar Cheese Soup recipe.
