English Cheddar And Vegetable Medley Soup

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
British-style warm and comforting soup that brings home-style flavor to your table
English Cheddar and Vegetable Medley Soup recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This British soup features Onions; chopped, Carrots; peeled, chopped, Of Celery; sliced thin, Potatoes; peeled and. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

English Cheddar and Vegetable Medley Soup recipe image
Print Recipe
0 Add to Favorites

English Cheddar And Vegetable Medley Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 79.8

Description

This British soup features Onions; chopped, Carrots; peeled, chopped, Of Celery; sliced thin, Potatoes; peeled and. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into 1/2 inch
  2. dice 1 Butternut Squash; peeled & -seeded and fiber removed & -
  3. cut into 1/2 inch
  4. dice 8 c Chicken Stock Salt and Pepper to taste 2 c Skim Milk 1/2 c Heavy
  5. Cream 2 tb Worcestershire Sauce 2 c Cheddar Cheese;sharp,grateGARNISH10 Bacon Strips; chopped, fried -until crispy brown &
  6. drain 1 c White Cheddar Cheese; cubed -into 1/4 inch pieces 1/2 c Parsley; chopped 1 French Bread; seenote Seenote: French Bread,
  7. slice and broil on both sides to
  8. make toast.
  9. In a large pot, combine the onions, carrots, celery, potatoes and squash.
  10. Add the chicken stock and salt and pepper to taste.
  11. Bring to a boil, cover and reduce the heat to a simmer.
  12. Cook the vegetables 25-30 minutes or until tender.
  13. Strain the solids from the liquid and puree until smooth in a food processor or blender.
  14. Return the pureed vegetables to the hot cooking liquid.
  15. Stir in the milk, heavy cream and the worcestershire sauce.
  16. Bring just to the boil, then lower the heat.
  17. Add the shredded cheese and stir until smooth and creamy.
  18. Taste and adjust the seasonings with additional salt and pepper.
  19. Transfer the soup to a Tureen and
  20. garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top.
  21. Serve with the slices of toasted French Bread

Nutrition Facts

Servings 8

Amount Per Serving
Calories 79.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 81.8mg4%
Total Carbohydrate 18.2g7%
Dietary Fiber 4.4g18%
Sugars 4.9g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, british, broiling, carrots, celery, cheddar, chopped, eggs, english, medley, onions, peeled, potatoes, simmering, sliced, soup, thin, title, vegan
Recipe Card powered by WP Delicious

Leave a Comment