1 cup finely chopped bacon
1/2 green bell pepper, chopped fine
1/2 cup chopped celery
1/2 medium onion, chopped fine
2/3 cup flour
1 stick butter
3 qt milk
1 pimiento, drained and chopped
1 cup chicken bouillon
1/2 tsp garlic powder
1 1/2 lb cheddar cheese, grated
1/2 lb provolone cheese, grated
1/2 cup beer
1/4 cup chopped parsley
1 salt and pepper to taste
Directions
Cook bacon until crisp, remove from pan and reserve. In about 3/4
tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and
celery. Make a roux by mixing flour and butter over a warm burner of
the stove. When it starts to brown, add milk slowly, mixing all the
while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and
garlic powder. Heat over medium heat. (High will scorch milk). When
the milk mixture reaches a medium temperature, add the cheeses and
stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for
20 minutes. Just before removing soup from stove, mix in parsley for
color. Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91
Posted by Cindy Tarsi. Courtesy of Fred Peters.
Servings: 1 servings
Cheese & Beer Soup Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Cheese; Soup
The History of Recipes
It is quite possible to track the history of recipes far back into distant history, certainly as far back as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts is a collection of stone tablets in ancient 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 making drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the Roman cooks used a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the 15th century, the Crusaders brought back many spices and herbs from the East, such as parsley and basil. These new foods and tastes led to an outbreak in cookery books, many of which still exist in private libraries. Over the following few centuries, the wealthy families of the West competed with each other to offer the most exotic meals, and as a result cooks and their recipe collections became highly prized. However, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes of the day. When we get to the 1900s, cooking books were in great demand, mostly due to increased literacy, people having more spare time and disposable income. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cheese & Beer Soup recipe.
