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
It is possible to read the history of `recipes` way back into antiquity, in truth as far as early Egypt, and possibly even further than that. However, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. Aspicius also recounts how the cooks of his times used a good variety of herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later, there were two interesting cookery books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and rosemary. These new herbs and spices created an increase in books on cooking, most of which still exist in academic collections. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Cheddar & Ale Soup recipe.
