Cream of vegetable and cheese soup

YOU
6 servings
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Pork

By Food24 November 03 2009
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Ingredients (14)

2.00 onions — peeled and finely chopped
350.00 g carrots — sraped and grated
350.00 g sweet potato — peeled and finely chopped
2.00 celery stalks — finely chopped
350.00 g potatoes — skinned and finely chopped
2.00 stock cube — chicken
150.00 g bacon
salt and freshly ground black pepper — to taste
600.00 ml milk
ml cream
175.00 g cheddar cheese — grated
vegetables — sautéed
bacon — rashers, crispy fried
cheese — diced
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Method:

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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