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Irish Cheddar Soup
Planning menus with a vegetarian's expectations in mind led us to a greater reliance upon
risottos and soups. This one, from a cookbook given to us by Robin, has been a huge favorite.
We often turn to it when folks are gathering for dinner at Carol Place before heading to
a Choralis concert.
| 4 T. butter |
2 leeks, cleaned and chopped |
| 2 white potatoes, peeled and chopped |
4 carrots, peeled and chopped |
| 6 c. vegetable stock |
1 garlic clove, minced |
| 1 t. fresh thyme |
1 T. fresh sage |
| salt and freshly ground black pepper to taste |
1 c. light cream |
| 5 oz. Irish cheddar cheese |
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- Melt the butter in a soup pot. Sauté the vegetables for 3 minutes, stirring
frequently.
- Add the stock, garlic, herbs, and seasonings. Bring the stock to a boil, then
cover it and let it simmer for 30 minutes.
- Blend the soup in a blender or food processor. Return it to the pot. Add the cream
and cheese.
- Reheat the soup long enough to melt the cheese. Serve.
4-6 servings
Source: Brother Victor-Antoine d'Avila-Latourrette, Twelve Months of Monastery Soups
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