I'm posting the original recipe, from my Soups cookbook, but I changed it a bit. I omitted the bay leaf, since I didn't have one; omitted the turnip; used half and half instead of cream; and only used half the amount of cheese called for (since that's all I had!). I think they were good changes, except more cheese would have been a good thing. In any case, this soup is really good with a slice of crunchy bread and a good lager. A great winter lunch!
Cheese & Vegetable Chowder
2 tbsp butter
1 large onion, diced
1 large leak, split lenghtwise and thinly sliced
1 clove garlic, diced
6 tbsp flour
5 cups chicken or vegetable stock
3 carrots, diced
2 stalks celery, diced
1 turnip, diced
1 large potato, diced
3-4 sprigs fresh thyme
1 bay leaf
1 1/2 cups light cream
10 oz. sharp cheddar cheese
salt and pepper to taste
fresh parsley to garnish
- Melt the butter in a large saucepan over medium-low heat. Add the onion, garlic, and leek. Cover and cook about 5 minutes, stirring frequently, until the veggies start to soften.
- Stir the flour into the vegetables and continue cooking for 2 minutes. Add a little of the stock and stir well, scraping the bottom of the pan to mix in the flour. Bring to a boil, stirring frequently, and slowly stir in the rest of the stock.
- Add the carrots, celery, turnip, potato, thyme, and bay leaf. Reduce the heat, cover and cook gently for about 35 minutes, stirring occasionally, until the vegetables are tender. Remove the bay leaf and thyme sticks.
- Stir in the cream and simmer over a very low heat for 5 minutes. Add the cheese a handful at a time, stirring constantly for 1 minute after each addition to make sure it is completely melted. Taste the soup and adjust the seasonings, adding salt if needed, and pepper to taste.
- Serve with fresh chopped parsely.
1 comment:
Mmm Soup! When I come to visit will you cook for me?
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