About this recipe:A simple, yet deliciously cheesy soup. Cheese is melted into a thick and creamy soup base. Serve with crusty bread, for lunch or dinner. It's perfect for the cold winter months.
115g unsalted butter
85g finely chopped onion
65g chopped carrot
60g plain flour
2 tablespoons cornflour
1 litre chicken stock
1 litre milk
1/8 teaspoon baking powder
415g grated Cheddar cheese
salt and pepper to taste
chopped fresh parsley for garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a large pot over medium heat. Add the onion and carrot and cook, stirring frequently until tender. Whisk in the flour and cornflour and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.
Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder and grated cheese and season with salt and pepper. Garnish with parsley before serving.