Hydref 2004 October

This Months Recipe

Cheese Soup - Swp Caws

4 oz. cheese
1 large carrot
1 large onion
1 large potato
1 stick celery
1.1/4 pints water
1/4 pint single cream salt and pepper
2 teaspoons chopped parsley
2 chicken stock cubes

Peel and dice the carrot and potato. Skin and dice the onion. Cut up the celery. Dissolve the stock cubes in the water. Add the vegetables. Season to taste and simmer for 15-20 minutes until all the vegetables are soft. Grate the cheese and add with the cream. Heat but do not boil. Stir in the parsley and serve hot.

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