Monday, 2 March 2015

Yummy Cheddar Carrot Soup


I discovered this wonderful comfort recipe a while back in one of our british cooking stages. 
Every now and again I'll try to adapt a BBC Good Food recipe for our very American kitchen. 
I can't say that I have been successful at every attempt, but this particular recipe is something my entire family begs for time and time again!


2 lb. carrots chopped
1 large sweet onion chopped
4 baby red potatoes chopped
2 16 oz. cans vegetable stock
2 cups cheddar cheese grated
1/2 stick butter
1 cup milk


Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.

Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.

Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. 


No comments :