- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon dried Italian herbs
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
- 700g bottle passata
- 1/3 cup cream
- 8 slices Helga's Tradtional White bread
- 8 slices Smokey cheese slices
- Butter for frying
| - Heat the oil in a saucepan over medium heat, and fry the onion and garlic until softened. Add herbs, then pour in the stock, Worcestershire, and passata. Bring to a boil, then lower heat to a simmer
- Simmer for 10 minutes, then stir in the cream and season to taste
- To make the dippers, remove crust from bread then flatten each slice using a rolling pin. Place a slice of cheese on each piece of bread, roll up firmly
- Heat a frypan over medium heat, add butter and swirl around pan
- Add roll ups, two at a time, turning until golden. Remove and repeat with remaining roll ups, wiping the pan between batches
- Serve cheese roll-ups with warm soup
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