Danish Cheese Soup

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's another from Rosemary Zwick in Cape Town, South Africa:

My husband and I were at a baseball game when I decided to get myself a
hot dog. As I stood up, my husband asked me to buy him a beer. The young
clerk at the concession stand asked to see verification of age. "You've
got to be kidding," I said. "I'm almost 40 years old."

He apologized, but he said he had to see some ID, it was policy. When I
showed him my driver's license, the clerk served me the beer. "That will be $6.25, please," he said.

I gave him $10 and told him to keep the change. "The tip's for carding me," I said.

He put the change into his tip cup and replied, "Thanks." And as I
walked away, I heard him add, "Works every time!"

__________________________________________________

                            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 Oct 12 18:27:01 2009