Ingredients
1 no ingredients
Directions
1 qt beer
1 qt chicken stock
1 c heavy cream
3 egg yolks
1 c cheddar cheese, shredded
1 ts paprika
Bring beer and chicken stock to a boil over moderate heat. Simmer for
25 minutes. Beat egg yolks until thick and pale yellow. Beat in
cream. Slowly add a little of the hot beer to egg mixture, stirring
constantly to prevent curdling. Add egg mixture and cheese to
remaining soup. Heat for 5 minutes, but do not allow the soup to boil.
Recipe By : Elizabeth Powell
From: Kmeade@ids2.Idsonline.Com (The Me
Servings: 8 servings
Beer & Cheddar Soup Recipe brought to you by Recipe Ideas
Categories: Beer; Cheese; Soup
The History of Recipes
Experts have tracked the existance of recipes way back into the distant past, in truth as far into history as early Egypt, and maybe even further. Having said that, mostly, these old cook books were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian which recount the baking 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 drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. He tells us how the roman meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks made use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, mint and parsley. Closer to modern times, there are two interesting recipe books which were published in the 1300s : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is served today, but instead descriptions of the types of food on the menus of the rich and wealthy people of that time. In the fifteenth century, the Crusaders brought back many new foods and herbs from the Middle-East, including spices such as basil and rosemary. The introduction of these new foods and spices led to an eruption in recipe manuscripts, some of which are now in private collections. During the succeeding few hundred years, the powerful families of the West tried to serve up the most extravagent meals, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the 1900s, recipe books are starting to become popular mostly as a result of increased literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beer & Cheddar Soup recipe.
