Monday, December 20, 2010

Sweetcorn, Potato and Cheddar Cheese Soup

Sweetcorn, Potato and Cheddar Cheese Soup


25g/1 oz butter
1 onion, finely chopped
1 large potato, peeled and chopped
25g/1 oz flour
splash of white wine
275 ml/1/2 pint milk
1 medium sized tin of sweetcorn, drained
75g/3 oz cheddar cheese, grated
few sage leaves, chopped or 1 tsp dried sage
400ml/3/4 pint double cream
chopped chives (optional)


1. In a large saucepan melt the butter
2. Soften the onion and potato
3. Sift in the flour
4. Stir round the fat to take up the fat and make a smooth roux* with the wine
5. Stir in the milk, bring to the boil and turn down immediatley to simmer
6. Add the sweetcorn, cheese, sage and cream to the pan
7. Simmer and stir until the cheese is completely melted
8. Sprinkle with the chives

Serves : 6
Preparation time : 5 mins
Cooking time : 20 mins

* Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies.

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