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Categories:
butter onion garlic flour chicken stock carrots stalks celery potato thyme bay leaf light cream Cheddar cheese salt pepper
Viewed: 83 - Published at: 5 years agoIngredients
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 large leek, thinly sliced
- 2 garlic cloves, crushed
- 6 tablespoons flour
- 5 cups chicken stock
- 3 carrots, finely diced
- 2 stalks celery, finely diced
- 1 turnip, finely diced
- 1 large potato, finely diced
- 14 teaspoon dried thyme
- 1 bay leaf
- 1 12 cups light cream
- 10 12 ounces sharp cheddar cheese, grated
- salt, to taste
- pepper, to taste
Method
- Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
- Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
- Add the rest of the stock and bring to a boil.
- Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
- Stir in cream and heat gently until hot.
- Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
- Add salt and pepper to taste; serve garnished with parsley or some flavored oil.
