Subject: Danish Cheese Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 13 2001 - 13:39:14 EST
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F O O D F U N N Y
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Reader Joyce Nichols likes to keep her food funnies short and to the
point:
It was mealtime during a flight on a small airline in the Northwest.
"Would you like dinner?" the flight attendant asked a man.
"What are my choices?" he asked.
"Yes or no," she replied.
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T O D A Y ' S R E C I P E
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Denmark produces at least 15 varieties of cheese, from their own
Danbo, Tybo, and Havarti, to local versions of Brie, Camembert, Swiss,
and many more. With the notable exception of Danish blue cheese, most
are mild and creamy, and perfect for a subtle, warming soup.
Danish Cheese Soup
2 Tbs (30 ml) butter
3 - 4 scallions (spring onions), green and white
parts, chopped
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
2 cups (500 ml) chicken stock
2 carrots, peeled and diced
2 ribs celery, diced
1/2 lb (250 g) Danish Danbo cheese, or other mild cheese
such as Monterey Jack, Gouda, or Edam, shredded
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
Additional paprika for garnish
Heat the butter in a large saucepan over moderate heat. Saute the
scallions until tender but not brown, about 5 minutes. Stir in the
flour to make a thick paste and cook for 2 minutes. Stir in the milk
and chicken stock and bring to a boil, stirring frequently. Add the
carrots, celery, cheese, paprika, salt, and pepper, and simmer covered
over low heat for 20 minutes, stirring occasionally. Sprinkle the top
of the soup lightly with paprika immediately before serving. Serves 4
to 6.
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