Cheese Soup ~ Gavin

Gavin Victor

2 onions, peeled and finely chopped
350 g carrots, scraped and grated
350 g sweet potatoes, skinned and finely chopped
2 stalks celery, finely chopped
350 g potatoes, skinned and finely chopped
2 chicken stock cubes
150 g bacon
salt and black pepper to taste
600 ml milk 250 ml cream
175 g Cheddar cheese, grated
few strips vegetables, sautéed
few rashers bacon, fried and cut into thin strips diced cheese

Place all the vegetables in a saucepan, add the chicken stock cubes (dissolved in 1 litre boiling water) and bacon and simmer until the vegetables are tender and the bacon is done. Season to taste with salt and pepper. Place the mixture in a liquidiser or food processor and purée until smooth. Return the mixture to the saucepan, add the milk and cream and heat until it just comes to the boil. Stir every now and then. Stir in the cheese slowly to help it melt. Pour into a soup tureen and garnish with strips of sautéed vegetables, pieces of bacon and diced cheese Serves 6.

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