English Cheddar & Vegetable Medley Soup
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 3 | each |
carrots
peeled, chopped |
|
| 2 | each |
celery stalks
thinly sliced |
|
| 2 | each |
russet potatoes
peeled, cut into 1/2 inch dice |
*
|
| 1 | each |
butternut squash
peeled, seeded, fiber removed, cut into 1/2 inch dice |
*
|
| 8 | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
milk, skim
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | cups |
cheddar cheese, very old, sharp
grated |
|
| garnish | |||
| 10 | strips |
bacon
chopped, fried until crispy brown, drained |
|
| 1 | cup |
cheddar cheese
cubed into 1/4 inch pieces, white |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | x |
french bread
sliced, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 3 | each |
carrots
peeled, chopped |
|
| 2 | each |
celery stalks
thinly sliced |
|
| 2 | each |
russet potatoes
peeled, cut into 1/2 inch dice |
*
|
| 1 | each |
butternut squash
peeled, seeded, fiber removed, cut into 1/2 inch dice |
*
|
| 1.9 | l |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
milk, skim
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 473 | ml |
cheddar cheese, very old, sharp
grated |
|
| garnish | |||
| 1E+1 | strips |
bacon
chopped, fried until crispy brown, drained |
|
| 237 | ml |
cheddar cheese
cubed into 1/4 inch pieces, white |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | 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.
