Danish Cheese Soup

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's one with the ring of truth from Rosemary Zwick:
 
I was in the dairy aisle for some eggs. As usual, I opened the carton to
check them over before putting them in my cart. Beside me, a young man
did the same to his carton, then leaned toward me and asked, "What are
we looking for?"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

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.
Received on Mon Jul 28 19:18:52 2008