What is the Silver Palette Cookbook recipe for Potato Cheese Soup?
60g unsalted butter 2 cups finely chopped brown onions 2 cups finely chopped carrots 6 parsley sprigs 5 cups Chicken Stock 2 large potatoes (about 750g) peeled and cubed, 3 to 4 cups 1 cup chopped fresh dill salt and freshly ground black pepper, to taste 2 to 3 cups grated good quality Cheddar cheese 1. Melt the butter in a stockpot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly coloured, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the heat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. 5. Return puréed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup
