Cheese and onion soup
Preparation time: 10 minutes
Cooking time: 30 minutes
2 large onions, chopped
1 carrot, chopped
900ml (1½ pints) vegetable stock
100g (4oz) low-fat soft cheese
2 tbsp chopped fresh chives or parsley
75g (3oz) Double Gloucester, Red Leicester or Cheddar cheese, finely grated
50g (2oz) croutons
Freshly ground black pepper
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 hand-held stick blender. Add the low-fat soft cheese and half the chives or parsley and blend until smooth. Gradually add most of the grated cheese, stirring until melted. Reheat gently and season to taste.
3 Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.
Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.
Further recipes can be found at www.britishcheese.com