This is one of our favourite winter soups; traditionally we have this on Christmas Eve with the world’s greatest toasted cheese sandwiches. This recipe is based on one from the original Silver Palate cookbook. I’ve adjusted the seasoning and changed how the cheese is incorporated. The soup keeps much better when the cheese is added as a topping when serving it. Also – cheese can curdle unpredictably. Nothing like making a big vat of soup and then ruining it at the list minute.

Making this soup is easy, especially if you have a quality stick blender. I have a commercial standard one that could double as an outboard motor – if I could only find someplace to plug it in.

Another useful gadget is a handheld mandolin slicer; I slice the onions and the carrots straight into the pot with mine. Be careful – until you get used to the mandolin, you may lose the skin on the ends of your fingers. Several times in my case.

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Easy to make a vegan version of this soup – substitute a light vegetable or nut oil for the butter and be careful with your vegetable stock. Remember that many commercial stock cubes are not vegan or even vegetarian (even vegetable stock).

Let’s get straight to the recipe.

Recipe

Ingredients

• 85 grams unsalted butter
• 150 grams chopped or sliced onions
• 350 grams chopped or sliced carrots
• 2 teaspoons dried parsley
• 2 litres vegetable stock, divided
• 900 grams of potatoes, peeled and chopped into cubes
• salt and pepper to taste
• Cheddar cheese for grating to serve.

Instructions

1. Melt the butter in a deep stock pot.
2. Add the onions and the carrots, cook over a low heat until these are tender and lightly coloured, about 20 minutes. Keep an eye on the pot so it doesn’t scorch on the bottom.
3. Add the parsley, 1.5 litres of the stock and the potatoes. Bring to a boil, then reduce the heat and simmer until potatoes are very tender, about 20 minutes.
4. Puree the soup; easiest in the pot using a stick blender. Also can be done in a blender or a food processor. Separate the stock and the vegetables, retaining the stock. Put the softened vegetables in the blender or food processor, add enough stock to moisten (300 mls) and puree. Return the pureed soup to the pot.
5. Adjust the consistency using the extra stock if necessary. It will thicken as it cools. Taste for salt and pepper and season as necessary.
6. The soup will keep at this point for 3 days in the refrigerator; remove and heat up to serve.
7. Grate enough cheddar cheese to allow for a generous topping for everyone’s soup.
   
   

I’m trying to post all of my festive period menus and recipes. More coming soon.