Celery and cheese soup

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

400.00 g celery — soup, finely chopped
2.00 carrots — sliced into rings
1.00 leeks — sliced into rings
oil
125.00 ml wine — white
1.00 Litres water — boiled
4.00 stock cube — vegetable
250.00 ml cheddar cheese — grated
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Method:

Sauté the celery, carrots and leeks in a little oil until glossy. Add the white wine and boil rapidly. Pour the boiling water over the stock cubes and add the vegetables. Reduce the heat and simmer until the vegetables are tender. Drain the mixture, but reserve the liquid. Purée the vegetables in a food processor. Mix with the liquid and bring to the boil. Simmer for 5 minutes and remove from the heat. Add the cheese, stirring until melted.
Serve the soup with bread.
Serves 4-6.



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