5 lb potatoes-cubed
2 large onions-minced
1 large carrot-sliced thin
1 lb bacon
1/4 cup flour
1 qt cream or half-and-half
1 salt
1 pepper
Directions
Boil potatoes, onion and carrot in water until tender
(about 20 minutes) While vegetables are boiling fry
bacon (reserving grease). Remove bacon from pan, add
flour and stir to form a paste. Add cream and stir
until blended and cream starts to thicken. Add to
vegetables and stir until well blended and thick.
Servings: 8 servings
Kathy's Potato Soup Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language 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 anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have some books published in the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that we all know today, but rather descriptions of the types of food on the menues of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in books on cookery, the majority of which are now in academic collections. During the succeeding few centuries, the upper-class families of the West tried to offer the most exotic meals, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Kathy's Potato Soup recipe.
