Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions; chopped -cut into 1/2 inch dice
3 Carrots; peeled, chopped 8 c Chicken Stock
2 Rib of Celery; sliced thin Salt and Pepper to taste
2 Baking Potatoes; peeled and 2 c Skim Milk
-cut into 1/2 inch dice 1/2 c Heavy Cream
1 Butternut Squash; peeled 2 tb Worcestershire Sauce
-seeded and fiber removed 2 c Cheddar Cheese;sharp,grate

--------------------------GARNISH-------------------------------
10 Bacon Strips; chopped, fried -into 1/4 inch pieces
-until crispy brown drain 1/2 c Parsley; chopped
1 c White Cheddar Cheese; cubed 1 French Bread; seenote

Seenote: French Bread, slice and broil on both sides to make toast.
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
25-30 minutes or until tender. Strain the solids from the liquid and
puree until smooth in a food processor or blender. Return the pureed
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.

Browse by categories