Four-Cheese Soup

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a cute one from Thelma Hershorn of Toronto, Ontario:

A 4-year-old boy was asked to return thanks before a big dinner. The
family members bowed their heads in expectation. He began his prayer,
thanking God for all his friends, naming them one by one. Then he
thanked God for Mommy, Daddy, brother, sister, Grandma, Grandpa, and all
his aunts and uncles. Then he began to thank God for the food. He gave
thanks for the turkey, the dressing, the fruit salad, the cranberry
sauce, the pies, the cakes, even the Cool Whip.

Then he paused, and everyone waited--and waited. After a long silence,
the young fellow looked up at his mother and asked, "If I thank God for
the broccoli, won't he know that I'm lying?"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

You can use the cheeses recommended in the recipe, or you can consider
this an opportunity to use up whatever little bits and pieces of cheese you happen to have on hand.

Four-Cheese Soup

2 Tbs (30 ml) butter
1 onion, chopped
4 cups (1 L) chicken or vegetable stock
1 medium potato, peeled and diced
1 cup (250 ml) half-and-half or milk
3 cups (750 ml) mixture of shredded cheeses such as provolone, parmesan, mozzarella, or cheddar
Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the stock and potato and
bring to a boil. Reduce the heat and simmer covered until the potato is
tender, about 15 minutes. Puree the soup in batches in an electric
blender or food processor and return to the pot. Add the half-and-half
and bring to a simmer. Add the cheeses 1/2 cup (125 ml) at a time,
whisking until the cheese has melted before adding more.
Serves 4 to 6.
Received on Wed Mar 5 21:02:59 2008