Cheese Soup

55g / 2oz Butter

55g / 2oz Plain Flour

425ml / 15fl ozs Chicken Stock

300ml / 10fl ozs Milk

2 Carrots, grated

175g / 6ozs Cheddar cheese, grated

Salt and pepper

Crusty bread to serve.


1. Melt the butter in a large pan, sprinkle in the flour and cook, stirring constantly for 1 minute.

2. Remove from theheat and gradually stir in the chicken stock and milk to make a smooth sauce.

3. Return to the heat and bring to the boil, stirring continuously. then simmer for 3-4 minutes, stirring occasionally until the soup is thickened and smooth.

4. Add the grated carrot and simmer for a further 3 minutes then stir in the grated cheese.

5. When the cheese has melted season with salt and pepper.

Serve with crusty bread.

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01 May 2014

By Sally Thomas