Swiss Flour Soup

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            FOOD FUNNY
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Thanks to A. J. Allred for these reminders:

10. Only thing you read: takeout menus.

9. You've had a garage door installed in your bedroom.

8. Got cable just for the Food Network.

7. You skip your son's wedding because you don't want to miss
Blimpie's 2-for-1 sale.

6. Red Cross changed your blood type from "O" to "Pancake batter."

5. Scientists won a Nobel Prize for measuring your gravitational
field.

4. Blinking leaves you winded.

3. You buy ham by the square foot.

2. Southwest Airlines makes you purchase 3 tickets.

And the #1 Sign You're Too Fat...

1. You start every day with a nice, steaming cup of gravy.

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            TODAY'S RECIPE
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The Swiss have been using flour to thicken soup for hundreds of years,
as evidenced by this ancient recipe. I don't have to tell you all the
ways this basic recipe can be modified by the addition of just about
any vegetable, do I?

Swiss Flour Soup (Mehlsuppe)

4 Tbs (60 ml) butter
2 medium onions, thinly sliced
6 Tbs (90 ml) all-purpose flour
5 cups (1.25 L) beef stock
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) grated Gruyere, Emmental, or Swiss cheese

Heat the butter in a large pot over moderate heat and saute the onions
until tender but not brown, about 5 minutes. Stir in the flour and
cook, stirring frequently, until golden brown, about 5 minutes. Add
the stock and bring to a boil, stirring occasionally. Adjust
seasoning with salt and pepper. Divide the cheese into 4 to 6 bowls
and ladle the hot soup over it. Serves 4 to 6.
Received on Fri Jan 28 06:11:27 2005