<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/1cb67f64-7d6f-4359-9a85-e608c9c410d2/21ECE0F3-060E-4D42-9695-FD49C39AE13E/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.wwrecipes.com/current2.htm" href="http://www.wwrecipes.com/current2.htm" style="font-size: 11px;">www.wwrecipes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wwrecipes.com/current2.htm"><B>Danish Cheese Soup</B></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wwrecipes.com/current2.htm">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<BR /><DIV> Additional paprika for garnish</DIV> </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.wwrecipes.com/current2.htm">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.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/21ECE0F3-060E-4D42-9695-FD49C39AE13E/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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