Double Gloucester and Onion Soup
Ingredients
- 2 large onions, chopped
- 1 large carrot, chopped
- 900ml/4 cups vegetable stock
- 100g/4oz low fat soft cheese
- 2 tbsp fresh chives, chopped
- 75g Belton Farm Double Gloucester, grated
- 50g croutons
- 1 tbsp
Instructions
1. Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes until the vegetables are tender.
2. Blend the soup in a liquidiser or food processor, or use a handheld stick blender. Reserve 2 tbsp of the low fat soft cheese, then add the rest to the soup with the chives or parsley and blend until smooth. Gradually add most of the Double Gloucester, stirring until melted. Reheat gently and season to taste.
3. Mix the reserved soft cheese with the milk. Ladle the soup into four bowls and garnish with the soft cheese mixture, croutons and swirl in a dollop of crème fraîche.
Ingredients
- 2 large onions, chopped
- 1 large carrot, chopped
- 900ml/4 cups vegetable stock
- 100g/4oz low fat soft cheese
- 2 tbsp fresh chives, chopped
- 75g Belton Farm Double Gloucester, grated
- 50g croutons
- 1 tbsp crème fraîche
Instructions
1. Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes until the vegetables are tender.
2. Blend the soup in a liquidiser or food processor, or use a handheld stick blender. Reserve 2 tbsp of the low fat soft cheese, then add the rest to the soup with the chives or parsley and blend until smooth. Gradually add most of the Double Gloucester, stirring until melted. Reheat gently and season to taste.
3. Mix the reserved soft cheese with the milk. Ladle the soup into four bowls and garnish with the soft cheese mixture, croutons and swirl in a dollop of crème fraîche.
Products Used
     
