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| Cheshire Soup |
| ingredients: |
8
cups stock (veal-based white stock
is traditional, but chicken stock
or vegetable stock is fine too)
2 large potatoes, peeled and diced
1 large leek, white and some green,
chopped
salt and white pepper
3 carrots, peeled and grated
3/4 cup oatmeal
2 ounces Cheshire cheese (about
1 cup crumbled)
Garnish: paper-thin circles of
leek |
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| method: |
In a large saucepan, bring
the stock to a boil. Scrape
in the potatoes and leeks, salt
and pepper to taste, then lower
heat to a simmer, cover, and
simmer for 15 minutes. Scrape
in the grated carrots and oatmeal,
stir, then cover and simmer
for 15 more minutes. When ready
to serve, stir in the cheese,
cover to let melt for a few
minutes, then stir and ladle
into bowls.
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| Top
each bowl with a sprinkling of fresh
leek circles. |
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