Ingredients
1 1/2 pt carrots, peeled, diced
1 1/2 pt celery, trimmed, diced
3 oz butter, or margarine
3 qt russet potatoes, peeled, diced
3 tbsp flour
1 1/2 tsp fennel seed
3/4 tsp black pepper
3 qt chicken stock, prepared
1 1/2 cup scottish ale
1 1/2 pt milk
1 1/2 lb cheddar cheese, sharp shredded
Directions
Saute carrots and celery in butter until tender. Add potatoes, flour,
fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes
until vegetables are tender and potatoes break up. Add ale and boil
gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat
and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with
salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve
with bread.
From: Bert Grant,owner Grant's Brewery Pub Yakima Washington
first published in "Restaurants & Institutions" Magazine
Posted by: Rick Grunwald
Servings: 12 servings
Potato Cheddar & Ale Soup Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cheese; Soup; Vegetable
The History of Recipes
Historians have traced the existance of recipes back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we have two interesting cookery books published in the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as coriander, basil and rosemary. These new herbs and spices caused an outbreak in recipe books, some of which are now in private collections. Over the following few centuries, the rich families of Wesstern Europe strove to offer the most extravagent meals, and consequentially cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were greatly in demand mostly as a result of better eduction, people having more free time and having more disposable income. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Potato Cheddar & Ale Soup recipe.
