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
A Recipe for
Cheese & Beer Soup
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This Recipe for Cheese & Beer Soup is one of thousands in the Recipes-to-go Drink Cookbook.
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The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This is a recipe for Cheese & Beer Soup from the recipe cookbook of Recipes-to-go (Drink)
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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My mother's menu consisted of two choices: Take it or leave it. |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
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.
Serves: 1
Cheese & Beer Soup Recipe brought to you by Recipes To-Go