Endive Cheese Soup (with Carrots, Red Bell Pepper and Peas)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g breakfast bacon
- 1 onion (s)
- 300 g carrot (s)
- 1 red pepper (s)
- 1 tablespoon butter
- 200 g processed cheese
- 100 g peas, frozen
- 1 liter vegetable broth
- some salt and pepper
- nutmeg
- 600 g endive salad
Print Recipe
Pin Recipe Instructions
- Peel the onion, peel and rinse the carrots, clean the peppers (remove partitions and seeds) and rinse off as well. Cut everything into small pieces. Also cut the bacon into small pieces. Braise everything in butter. Add the cheese and peas, pour in the broth and bring to the boil. Season with salt, pepper and nutmeg and simmer for about 15 minutes.
- Clean, wash, spin-dry the endive and cut into strips. Add to the soup at the end of the cooking time. To taste.
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