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Garlic Soup |
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Windsor Red Cheese imparts a delicate
colour, & despite a whole head of garlic, the resulting
flavour is deliciously mellow & cheesy.
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INGREDIENTS:
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15g / ½oz butter
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1 large head garlic, peeled
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115g / 4oz potato, finely chopped (use
a floury variety suitable for mashing)
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1 medium onion (preferably a red
onion), finely sliced
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2 large sticks (115g / 4oz) celery,
finely sliced
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¼ tsp nutmeg
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600ml / 1 pint of milk
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125g / 4½oz Windsor Red,
grated
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Salt & pepper
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For the Garlic Croutons:
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25g / 1oz butter
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25g / 1oz white bread, cubed
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1 clove garlic, crushed
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To Serve:
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25g / 1oz Windsor Red, finely sliced
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1 tbsp chopped garlic chives, or
regular chives
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METHOD:
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Gently melt the butter. Add garlic,
potato, onion, celery & 4 tbsp water. Cover & cook for
7 minutes, stirring occasionally. Do not allow to burn.
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Add nutmeg & milk. Bring to the boil,
half cover & simmer gently for 20 minutes (watch it does
not boil over).
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Mash with a potato masher. Stir in the
grated Windsor Red. Add a little water or stock if you prefer
a thinner soup. Season to taste.
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Garlic Croutons: Gently shallow fry cubes
of bread in butter until pale golden. Stir in the garlic
towards the end of cooking.
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To serve: Re-heat soup. Garnish with
garlic croutons, finely sliced Windsor Red & chives.
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Suitable for freezing.
To serve, place in refrigerator until fully defrosted, or defrost
in microwave. Then heat through thoroughly.
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Serves 4 (makes approximately 1 litre / 1 ¼ pints).
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