Cooking time: 55 - 65 minutes
ingredients
serves 4
1/2 cup butter
5 large onions, thinly sliced
2 garlic cloves, crushed
5 cups beef stock
2 medium-sized carrots, sliced
2 celery stalks, sliced
1 small turnip, diced
1/4 cup cooked beef, finely chopped
1/2 teaspoon dried thyme
1 bouquet garni
salt
freshly ground black pepper
1 cup Cheddar cheese, grated
method
1. Melt the butter in a saucepan. Add the onions and garlic and fry until softened.
2. Stir in the stock and bring to the boil. Add the remaining ingredients, except the cheese, then cover the pan and simmer for 35 - 45 minutes or until the vegetables are tender. Discard the bouquet garni.
3. Heat the broiler to moderate. Pour the soup into a flame-proof tureen or individual flame-proof soup bowls and sprinkle over the grated cheese.
4. Broil for 5 minutes or until the cheese has melted and is bubbling.
