This moreish soup with its sprinkling of cheese will have everyone coming back for seconds.
50 g/50 ml Clover Mooi River 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)
carrots, baby marrows, patty pans, peas or mange
tout, kernel corn or baby corn, celery stalks or young
Salt and black pepper
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.