English Cheddar & Vegetable Medley Soup

Name: English Cheddar and Vegetable Medley Soup
Yield: 8
Cuisine: Fusion
Ingredients: onions; carrots; celery stalks; russet potatoes; butternut squash; chicken broth; salt and black pepper; milk, skim; heavy whipping cream; worcestershire sauce; cheddar cheese, very old, sharp; bacon; cheddar cheese; parsley leaves; french bread

Submitted by bigbuck

Ingredients

EACH ONIONS
chopped

EACH CARROTS
peeled, chopped

EACH CELERY STALKS
thinly sliced

EACH RUSSET POTATOES
peeled, cut into 1/2 inch dice *

EACH BUTTERNUT SQUASH
peeled, seeded, fiber removed, cut into 1/2 inch dice *

CUPS CHICKEN BROTH

X SALT AND BLACK PEPPER
to taste *

CUPS MILK, SKIM

CUP HEAVY WHIPPING CREAM

TABLESPOONS WORCESTERSHIRE SAUCE

CUPS CHEDDAR CHEESE, VERY OLD, SHARP
grated

garnish

STRIPS BACON
chopped, fried until crispy brown, drained

CUP CHEDDAR CHEESE
cubed into 1/4 inch pieces, white *

CUP PARSLEY LEAVES
chopped

X FRENCH BREAD
sliced, toasted *

Directions

In a large pot, combine the onions, carrots, celery, potatoes and squash.

Add the chicken stock and salt and pepper to taste.

Bring to a boil, cover and reduce the heat to a simmer.

Cook the vegetables 25 to 30 minutes or until tender.

Strain the solids from the liquid and purée until smooth in a food processor or blender.

Return the puréed vegetables to the hot cooking liquid.

Stir in the milk, heavy cream and the worcestershire sauce.

Bring just to the boil, then lower the heat.

Add the shredded cheese and stir until smooth and creamy.

Taste and adjust the seasonings with additional salt and pepper.

Transfer the soup to a Tureen and garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top.

Serve with the slices of toasted French Bread.