Heat oil and butter. Cook onions 8 min. Add veggies; stir, season
and cover. Cook at low heat for 10 minutes till just tender.
Pour stock in; boil and reduce heat for 20 minutes until all
vegetable are soft. Blend in a food processor.
Return to pan, add grated cheese until all melted. Add mustard and
season.
Sprinkle with cheesy croutons-
Toss 1 cm cubes of bread in olive oil. Season and bake at 190°C for
10-12 min, top with cheddar halfway through.
Originally Submitted
3/12/2013
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