Absolutely delicious by any measure, English Cheddar and Vegetable Medley Soup is perfect for a full meal or as a starter course at your next dinner party.
English Cheddar and Vegetable Medley Soup

English Cheddar and Vegetable Medley Soup
Recipe type: Soups and Stews
Cuisine: British
Serves: 8
  • 2 onions; chopped
  • 3 carrots; peeled, chopped
  • 2 ribs of celery; sliced thin
  • 2 baking potatoes; peeled and cut into 1/2 inch cubes
  • 1 butternut squash; peeled & seeded and fiber removed
  • 8 Cups chicken stock
  • salt and pepper to taste
  • 2 Cups skim milk
  • 1/2 Cup heavy cream
  • 2 Tablespoons Worcestershire sauce
  • 2 Cups Cheddar cheese, sharp, grated
  • 10 bacon strips; chopped, fried until crisp
  • 1 Cup white Cheddar cheese; cubed into 1/4-inch pieces
  • 1/2 Cup parsley; chopped
  • 1 loaf French bread
  1. For the French Bread, slice and broil on both sides to make toast. Set aside.
  2. In a large pot, combine the onions, carrots, celery, potatoes and squash. Add the chicken stock and salt and pepper to taste.
  3. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25 to 30 minutes or until tender.
  4. Strain the solids from the liquid and puree until smooth in a food processor or blender.
  5. Return the pureed vegetables to the hot cooking liquid. Stir in the milk, heavy cream and the Worcestershire sauce.
  6. 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.
  7. 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.
  8. Serve with the slices of toasted French Bread.

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