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Vincent Cheese Soup
Serves 6
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Ingredients:
| 1 medium potato, diced |
| 3 vegetable stock cubes |
| 5 medium carrots |
| 1/2 stick butter |
| 3 large onions |
| 1/3 cup flour |
| 6 1/3 cups water |
| 5/8 cup milk |
| 7 oz shredded Vincent cheese |
| Chopped chives |
| Salt |
| Freshly ground pepper |
Directions:
- Peel the potato and cut it into small pieces. Roughly grate the carrots. Chop the onions into small pieces and fry them in a little butter together with the potato. Add the grated carrots and mix well. Add the water and the stock cubes and simmer until both the carrots and potatoes are soft.
- Melt the butter and stir in the flour. Add the milk to make a roux, thinning the mixture with a little stock. Stir into the soup and add the shredded Vincent cheese. Stir until the cheese has melted. Add salt and pepper to taste. Serve the soup with chopped chives and light rye bread with butter.
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