Carrot and cheddar soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
In a large saucepan over a medium high heat, melt the butter along with a little olive oil and add the diced onion, cooking till soft. Add the carrot and celery to the pan and cook for a further 10 minutes.
Stir the flour into the buttery vegetables.
Warm the milk and add to the pan, stirring well to form a thick sauce. Pour in the vegetable stock and bring the whole soup to a boil before lowering the heat and leaving the mixture to simmer for a couple of minutes. Stir in the mixture and check the seasoning, adding sea salt and black pepper if needed. Blitz well with a hand blitzer until relatively smooth and velvety.
Stir in the cheddar to the simmering soup. Be extremely mindful not to let the soup get close to boiling or bubbling. Take off the heat, add the parsley and a little cream or dollop of crème fraîche.
Serve with lots of buttered white crusty bread.
Ingredients
2 medium onions, finely diced
2 large carrots, peeled and finely diced
1 stick of celery, finely diced
50g butter
400ml milk
40g flour
600ml veg stock
1 tsp mustard
400g strong mature cheddar, grated
a good handful of parsley, chopped
sea salt
black pepper
a little olive oil
a little cream or crème fraiche to serve
Method
In a large saucepan over a medium high heat, melt the butter along with a little olive oil and add the diced onion, cooking till soft. Add the carrot and celery to the pan and cook for a further 10 minutes.
Stir the flour into the buttery vegetables.
Warm the milk and add to the pan, stirring well to form a thick sauce. Pour in the vegetable stock and bring the whole soup to a boil before lowering the heat and leaving the mixture to simmer for a couple of minutes. Stir in the mixture and check the seasoning, adding sea salt and black pepper if needed. Blitz well with a hand blitzer until relatively smooth and velvety.
Stir in the cheddar to the simmering soup. Be extremely mindful not to let the soup get close to boiling or bubbling. Take off the heat, add the parsley and a little cream or dollop of crème fraîche.
Serve with lots of buttered white crusty bread.
