75 g (3 oz) butter or margarine
450 g (1 lb) potatoes, peeled and sliced
2 large onions, sliced
2 cloves garlic, chopped
salt and freshly ground pepper
1 litre (1 1/4 pt) beef stock
100 g (4 oz) Cheddar cheese, grated
thin slices toasted French bread with a little extra grated cheese
450 g (1 lb) potatoes, peeled and sliced
2 large onions, sliced
2 cloves garlic, chopped
salt and freshly ground pepper
1 litre (1 1/4 pt) beef stock
100 g (4 oz) Cheddar cheese, grated
thin slices toasted French bread with a little extra grated cheese
method
1. Heat the butter or margarine in a large, heavy pan and add the sliced vegetables with a little salt and pepper.
2. Stir well, cover and simmer for about 10 minutes, or until the vegetables are softened and slightly golden in colour.
3. Add the stock and simmer gently for 15 to 20 minutes, or until the soup has thickened and the vegetables are very tender.
4. Strain the soup, reserving the liquid.
5. Sieve or liquidize the vegetables until smooth, then return to the liquid with the grated cheese.
6. Reheat, stirring constantly until the soup is thick and creamy. Taste for seasoning.
7. To serve, toast bread and then cover with extra grated cheese, then grill until brown and bubbling.
8. Spoon the soup into warmed bowls, and float cheese-topped toast slices on top.
2. Stir well, cover and simmer for about 10 minutes, or until the vegetables are softened and slightly golden in colour.
3. Add the stock and simmer gently for 15 to 20 minutes, or until the soup has thickened and the vegetables are very tender.
4. Strain the soup, reserving the liquid.
5. Sieve or liquidize the vegetables until smooth, then return to the liquid with the grated cheese.
6. Reheat, stirring constantly until the soup is thick and creamy. Taste for seasoning.
7. To serve, toast bread and then cover with extra grated cheese, then grill until brown and bubbling.
8. Spoon the soup into warmed bowls, and float cheese-topped toast slices on top.
serving amount
serves 4-6
rate this recipe
8.5
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more information
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