Endive cheese soup

Name: Endive cheese soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Breakfast bacon in slices; 1 Onion; 300 g Carrots; 1 Sweet pepper; 1 TABLESPOON Butter; 1 (200 g) Mug of processed cheese; 100 g frozen peas; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 600 g) Endive salad

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Breakfast bacon in slices
1 Onion
300 g Carrots
1 Sweet pepper
1 TABLESPOON Butter
1 (200 g) Mug of processed cheese
100 g frozen peas
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 (approx. 600 g) Endive salad

Directions

1
Cut the bacon into strips. Peel and finely chop the onion. Peel, wash and slice carrots. Quarter peppers, clean and wash. Cut quarter into pieces
2
Heat butter in a pot. Fry onions and bacon for 3-4 minutes. Add carrots and peppers and cook for another 1-2 minutes. First add cheese and peas, then add broth and bring to the boil. Season with salt, pepper and possibly some nutmeg and let simmer for about 15 minutes
3
Clean and wash the endive and shake well dry. Halve endive leaves lengthwise and cut into strips, except for the last approx. 2 cm of middle panicle. Add endive strips to the soup about 3 minutes before the end of the cooking time and season to taste again. Arrange the soup in cups. Delicious with baguette bread