Subject: Spicy Cheddar Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 06 2001 - 03:14:48 EST
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F O O D F U N N Y
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This one has been making the rounds lately, but reader Joyce Nichols
was the first to send it to me:
On their anniversary night, the husband sat his wife sat down in the
den with her favorite magazine, turned on the soft reading lamp,
slipped off her shoes, patted and propped her feet and announced that
he was preparing dinner all by himself. "How romantic!" she thought.
Two-and-a-half hours later, she was still waiting for dinner to be
served. She tip-toed to the kitchen and found it a colossal mess.
Her harried husband, removing something indescribable from the smoking
oven, saw her in the doorway. "Almost ready!" he vowed. "Sorry it
took me so long - I had to refill the pepper shaker."
"Why, honey, how long could that have taken you?"
"More'n an hour, I reckon. Wasn't easy stuffin' it through those dumb
little holes."
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T O D A Y ' S R E C I P E
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In my book, it's hard to go wrong with Cheddar cheese. I am
particularly fond of the aged, sharper varieties, and this soup will
benefit from using the best quality cheese available.
Spicy Cheddar Soup
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Melt the butter in a saucepan over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the grated potato,
stock, and milk and bring to a boil, stirring occasionally. Simmer
until the potato has cooked and dissolved into the mixture, 5 to 10
minutes. Add the cheese, salt, pepper, and cayenne. Stir until the
cheese is melted. Serves 4 to 6.
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