Subject: Cheddar Cheese Soup
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 13 2002 - 07:42:56 EST
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FOOD FUNNY
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Thanks to Barbara Forsythe the Magnificent (our Last Morsel editor)
for sending us this one:
A priest at a parochial school, wanting to point out the proper
behavior for church, was trying to elicit from the youngsters rules
that their parents might give before taking them to a nice restaurant.
"Don't play with your food," one second-grader cited.
"Don't be loud," said another, and so on.
"And what rule do your parents give you before you go out to eat?"
the priest inquired of one little boy.
Without batting an eye, the child replied, "Order something cheap."
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TODAY'S RECIPE
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The small pieces of vegetables in this soup give it texture and
character, but if you prefer a smooth soup you may puree the base
before adding the cheese.
All recipes this week are adapted from "The Best Recipe: Soups &
Stews" by the Editors of Cook's Illustrated Magazine, available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0936184531/worldwiderecipes
Cheddar Cheese Soup
3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 shallot, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
3 cups (750 ml) chicken stock
2 cups (500 ml) half-and-half
3 Tbs (45 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
12 oz (335 g) sharp cheddar cheese, shredded
Chopped fresh chives for garnish (optional)
Heat the butter in a large soup pot over moderate heat and saute the
chopped vegetables until tender but not brown, about 5 minutes. Stir
in the flour and cook, stirring frequently, for 2 minutes. Whisk in
the chicken stock and half-and-half and bring to a boil. Reduce the
heat and simmer for 3 minutes. Remove from the heat and stir in the
optional sherry, salt, pepper, and optional cayenne. Add the cheese a
little at a time, whisking constantly until the cheese has melted.
Serve immediately, garnished with chopped chives if desired. Note:
When reheating leftovers, bring the soup barely to a simmer over low
heat. Do not boil as the cheese will separate. Serves 4 to 6.
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