Wednesday, May 21, 2008

Smooth Cheese Soup

Smooth cheese soup
serves 4

1 large potato, diced
1 large carrot, diced
1 small onion, diced
1 celery stick, diced
600ml/1pt vegetable stock
1⁄2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
150ml/5fl oz skimmed milk

• Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat, part-cover and simmer gently for 15 minutes until the vegetables are soft.
• Purée in a blender or food processor, and return to the pan. Add the cheese and milk, and heat gently until the cheese melts. Ladle into bowls and serve hot.

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