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
Historians have tracked the existence of recipes way back into ancient history, in fact as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early recipes were just very simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language which show the making 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 tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. As we move on, there are a couple of books which date from the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is popular today, but rather accounts of the types of food enjoyed by the rich and powerful of those days. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the East, including spices like basil and rosemary. These new foods and spices led to an explosion in recipe publications, many of which are now in private cookery archives. By the advent of the 20th century, recipe publications were greatly in demand mostly due to increased literacy, people having increased free time and disposable income. The revolution that is television brought us TV chefs and the accompanying recipe books. 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 recipe site. |
We hope you enjoy this Cheese & Beer Soup recipe.
