15 min cooking time
10 min preparation time
50 g / 50 ml Clover Mooi River Salted Choice Butter
100 ml chopped spring onion
1 large clove garlic, crushed
50 ml finely diced green pepper
60 g / 100 ml cake flour
Good pinch white pepper
750 ml Clover Fresh Full Cream Milk
375 ml water
5 ml chicken stock powder
100 g / 250 ml grated Clover Cheddar Cheese
± 750 ml lightly cooked and prepared (see above) vegetables including:
carrots, baby marrows, patty pans, peas or mange tout, kernel corn or baby corn, celery stalks or young green beans
Salt and black pepper
± 125 ml finely grated Clover Cheddar Cheese
- Place the butter, spring onion, garlic and green pepper into a large saucepan and sauté gently for 5 – 8 minutes, stirring from time to time.
- Stir in the flour and pepper and add the milk, water and chicken stock powder. Bring to boil, stirring with a whisk until smooth and thickened.
- Add the cheese and stir over moderate heat until the cheese has melted. Add the vegetables and simmer very gently for 5 minutes. Do not boil rapidly as the soup may curdle. Adjust seasoning and serve hot, sprinkled with a little extra cheese.
The vegetables may be varied according to preference and availability and should be lightly parboiled in advance and cut into slices or dices as is appropriate for the kind of vegetable used.