Friday, 18 September 2009

Cheddar and Onion Soup

Serves 4
225g/8oz Cheddar, grated
45g/1.5oz butter
1 white onion, finely chopped
1 clove of garlic, finely chopped
45g/1.5oz plain flour
420ml/0.75pint vegetable stock
570ml/1pint milk
1 bay leaf
2 tsps fresh herbs
1. Melt butter in a saucepan and saute onion and garlic until soft.
2. Stir in flour and cook for a minute.
3. Remove from heat and gradually add stock and milk.
4. Add bay leaf and choice of herbs.
5. Return to heat and cook gently, until slightly thickened, stirring constantly.
6. Add cheese and stir until melted.
7. Remove bay leaf and serve.

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