A
great soup idea for using up spare herbs rather than letting them go to waste
. . . adjust this soup, by either thinning it down or leaving out the flour
altogether, chill it and it is also a great summer soup!
Ingredients
1 lt milk
1 lt chicken stock
5 garlic cloves
1 small onion
150gm cheddar cheese
150gm butter
100gm flour
1 tbs chives
50gm parsley
50 gm coriander
50 gm dill
100gm spinach leaves
Method
- Combine the
milk and stock and add the sliced garlic and finely chopped onion.
- Place over a
low heat and allow the flavours to infuse for 15 minutes.
- Melt the butter
in a large saucepan over a low to medium heat, add the flour and stir continuously
for 5 minutes to cook the flour.
- Slowly add the
milk / stock mixture (approximately 200 mls at a time), stirring thoroughly
each time to remove any flour lumps and achieve a smooth finish.
- When all combined
bring to a boil and allow to simmer very gently for 1 hour.
- Stir through the cheddar, taste, and add more cheese or season if required - it should have a light cheese flavour only.
Chef's Tip:
This soup should not be left standing on the heat too long once the herb purée has been added or it will turn from a fresh, bright green to an unappetising dull, grey / green colour.
Serves 6
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