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Somerset Cheddar and Butcombe Soup Recipe

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January 3, 2018

If you haven’t overdone it with the cheese over the festive period (something I’m sure a few of us have done!) This rich and warming soup makes the perfect wholesome starter to a meal or a delightful light lunch.

A truly remarkable soup, don’t be put off by the title! The complex flavours developed from the beer, cheese and stock combine to make a beautiful, rich and satisfying soup, full of character.

 

Preparation Time: 15-20 minutes

Cooking Time: 20 minutes

Serves: 4-6 people

 

Ingredients

500ml Rare Breed

2 Medium Leeks, thinly sliced

2 medium Carrots, cut into 4 lengthways and then thinly chopped

3 Banana Shallots, finely sliced

1 Celery Stick, grated

2 tsp Crushed Garlic

1 Bay Leaf

50g Unsalted Butter

50g Plain Flour

475ml Milk

475ml Chicken Stock

1 Tbsp Worcestershire Sauce

1 tsp Dry English Mustard

1 tsp Sea Salt

¼ tsp Cracked Black Pepper

450g Mature Somerset Cheddar Grated

100ml Double Cream

 

Method

  • In a large, wide bottom saucepan melt the butter and add the leeks, garlic, celery, shallots and bay leaf. Stir until the vegetables are soft, taking care not to colour them.
  • Sprinkle the flour over the vegetables and cook for a few minutes while stirring gently.
  • Slowly add the beer, chicken stock and milk. Stir to evenly blend together.
  • Now add the mustard, salt, pepper and Worcestershire sauce
  • Remove the bay leaf and continue to stir on a very low heat while adding the cheese in three or four lots until all the cheese melts – avoid letting it boil or the cheese will form lumps and ruin the soup
  • Remove from the heat and stir in the cream.
  • Serve immediately.

 

And there you have it! Enjoy your sensational soup with some crunchy white rolls or perhaps push the boat out and serve with some dense rye loaf which will really soak up the flavours…

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