Caldo de Papas con Queso (Potato and Cheese Soup)

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            FOOD FUNNY
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Here's a good one from reader Patricia Swenson:

A man goes into an ice cream parlor and says, "I'd like two scoops of
chocolate ice cream, please."

The girl behind the counter says, "I'm very sorry, sir, but our
delivery truck broke down this morning, so we're out of chocolate."

"In that case," the man says, "I'll have two scoops of chocolate ice
cream."

"You don't understand, sir," the girl says. "We have NO chocolate."

"Then just give me some chocolate," he says.

Getting angrier by the second, the girl says, "Sir, will you spell
VAN, as in vanilla?"

The man says, "Sure. V-A-N."

"Now spell STRAW, as in strawberry."

"OK. S-T-R-A-W."

"Very good. Now," the girl says, "spell STINK, as in chocolate."

The man hesitates. Then he says, "There is no stink in chocolate."

"THAT'S WHAT I'VE BEEN TRYING TO TELL YOU!" she screams.

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            TODAY'S RECIPE
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Here is a traditional country-style Mexican soup that really
satisfies.

Caldo de Papas con Queso (Potato and Cheese Soup)

2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar
cheese, shredded
4 scallions (spring onions), green and white parts,
finely chopped

Heat the butter in a large, heavy pot (Dutch oven) and saute the
potatoes and onion until they begin to soften, 6 to 8 minutes. Add
the garlic and cook for 2 minutes. Add the tomatoes and cook,
stirring occasionally, for 5 minutes. Add the stock and green chiles
and bring to a boil. Reduce the heat and simmer uncovered until the
potatoes are cooked but still firm, about 5 minutes. Stir in the
salt, pepper, and cream. Divide the cheese between 4 to 6 soup bowls
and ladle the soup over it. Garnish with chopped scallions. Serves 4
to 6.
Received on Tue Mar 9 17:49:31 2004