By Sally Dady from Salhouse
The soup is filling so serve small helping if used as a starter. Otherwise it makes a good lunch or light dinner if served with chunky wholemeal bread.
Ingredients
1 medium-sized leek
1 medium-sized potato
1 small carrot
A little butter and oil
280ml (half a pint) milk
280ml (half a pint) water
140g (5oz) mature cheddar cheese, grated
1 vegetable stock cube
1 bay leaf
1 tsp Colman’s Mustard Powder with Chives
Fresh chopped chives
A little cream
Instructions
- Melt butter and a little oil in a saucepan, prepare and finely chop the leek and very lightly fry the leek until it just starts to brown, stirring regularly
- Add milk and nearly all the water, sprinkle in stock cube and add bay leaf
- Peel and chop potato and carrot into small pieces and add to the pan
- Bring to the boil and simmer until the potato is soft
- Make up Colman’s Mustard Powder with Chives into a smooth paste with the remaining water and stir in
- Remove from the heat, fish out and discard the bay leaf and whizz until smooth in a food processor or blender
- Pour the soup back into the saucepan over a low heat and stir in the cheese by do not allow it to boil
- Serve, sprinkling each bowl with fresh chopped chives and a swirl of cream
