Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.

Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.

If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!

Cheese and Onion Soup recipe

Cheese and Onion Soup recipe

ingredients
2 tbsp (25 g) 1 oz butter
2 onions, skinned and cut into rings
2 sticks celery, cleaned and chopped
568 ml (1 pint) milk
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
pinch of grated nutmeg
2 slices bread
175 g (6 oz) English Cheddar cheese, grated
chopped fresh parsley to garnish

method
1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning.

2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes.

3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares.

4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.


serving amount
serves 4