soup
( Cheese Soup )
(Welsh )
4 oz butter (preferably Welsh)
2 Pints chicken stock
1 lb strong Cheddar cheese - grated
2 large carrots - grated
1 large onion - finely chopped
3 oz plain flour
1/2 Pint double cream
chopped parsley
salt & pepper
Gently fry the onion in the butter until soft
add the flour, to make a roux, & cook for 2 to 3 minutes
gradually add the chicken stock, turn up the heat to medium,
when the soup is almost boiling, add the cheese and carrots,
maintaining the soup at just below boiling,
add the double cream, chopped parsley and season to taste.