Spicy Cheddar Soup

__________________________________________________

             FOOD FUNNY
__________________________________________________

Betty Mittler knows how much I enjoy a good true food funny.

When Canada was "going metric" people who had always lived in Imperial
measure had quite a learning curve. Many were worrying they would never
cook or bake again. As a teacher we tried to let them know that if they
were using a recipe in Imperial, it would still work with their usual
measuring equipment. It was especially hard when milk, cream etc. were
converted. In schools, the children were only taught metric so they had
no problem. One day a friend was telling me of her supermarket problems.
She said, "I was buying whipping cream and the cartons said 250 ml. I
asked a boy about 10 years old to convert the amount for me. I told him
I needed a pint of cream and asked how many milliliters that was. He
looked at me very puzzled and asked, 'What's a pint?'"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

In my book, it's hard to go wrong with cheddar cheese. I am particularly
fond of the aged, sharper varieties, and this soup will benefit from
using the best quality cheese available.

Spicy Cheddar Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Melt the butter in a saucepan over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the grated potato,
stock, and milk and bring to a boil, stirring occasionally. Simmer until
the potato has cooked and dissolved into the mixture, 5 to 10 minutes.
Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.
Serves 4 to 6.
Received on Tue Feb 24 06:49:36 2009