Spicy Cheddar Soup

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                            FOOD FUNNY
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Here's some food for thought from Rosemary Zwick:

People are so worried about what they eat between Christmas and the New
Year, but they really should be worried about what they eat between the
New Year and next Christmas.

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                            TODAY'S RECIPE
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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 Jan 5 23:40:12 2010