Cheddar and Vegetable Soup

Carrots and sweet potatoes give this cream of vegetable soup smoothness and brilliant color. Sharp Cheddar cheese provides richness, with the flavor accented by Worcestershire sauce. For serving, each bowl is topped with crisp bacon, diced cheese, and chopped parsley, making it hearty enough for a main course. GETTING AHEAD: The soup can be made up to 2 days ahead and kept, covered, in the refrigerator. Just before serving, reheat the soup, then stir in the cheese, and add the garnish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peelthe onions, leaving a litle of the root attached, and cut them lengthwise in half. Set each half cut-side down and slice horizontally, then vertically toward the root, leaving the slices attached. Cut into dice.

Step 2

Peel the carrots and trim off the ends. Cut each carrot into 3-inch pieces. Cut each piece lengthwise into quarters to make sticks. Gather the sticks together into a pile and cut across into neat dice.

Step 3

Using the vectable peeler, peel the sweet potatoes. With the chef's knife, cut them lengthwise into ¼-inch slices. Stack the slices and cut each stack into ¼-inch strips. Gather the strips into a pile, and cut them crosswise into dice.

Step 4

Peel the strings from the celery with the vegetable peeler. Cut in half, then cut the halves lengthwise into strips. Cut the strips into dice. Peel the baking potatoes, then dice as for the sweet potatoes.

Step 5

Put all the diced vegetables into the large pot, add the stock, salt, and pepper, and bring to a boil. Cover, and simmer until the vegetables are very tender, 25-30 minutes. Meanwhile, prepare the garnish.

Step 6

Stack the bacon slices in a pile. Using the chef's knife, cut them crosswise into ¼-inch strips.

Step 7

Put the bacon strips into the frying. 1 pan and fry, stirring, until browned and crisp, and the bacon fat is rendered, 3-5 minutes. Lift out with the slotted spoon and drain on paper towels.

Step 8

Strip the parsley leaves from the stems with the tips of your fingers and pile them together on the chopping board. Using the chef's knife, finely chop the leaves.

Step 9

Cut one quarter of the cheese into ¼-inch slices. Cut the slices lengthwise into ¼-inch strips, then crosswise into dice; reserve for the garnish. Grate the remaining cheese.

Step 10

ladle the cooked vegetables and liquid into the food processor, and puree until smooth.

Step 11

Return the soup to the pot and stir in the milk, cream, and Worcestershire sauce, using the wooden spoon. Bring just to a boil, then lower the heat.

Step 12

Gradually add the grated cheese, stirring over a low heat so it melts and blends evenly into the soup. Taste, and add more Worcestershire sauce, salt, and pepper if needed.