Melt the butter in a large saucepan over a medium heat. Add most of the sliced spring onions, reserving a few for garnish. Sweat the spring onions for 2-3 minutes, until softened. Add the stock and thyme leaves. Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
Transfer the soup to a blender or food processor and add the soft cheese. Blend for 15-20 seconds until smooth. Return the soup to the saucepan. (Alternatively, use a hand-held stick blender to blend the soup in the saucepan.)
In a small bowl, stir together the cornflour and milk until smooth. Add the mix to the pan, season to taste with black pepper and continue to stir the soup, cooking over a medium heat for 3-5 minutes until the liquid has thickened. Avoid boiling the soup.
Ladle the soup into warmed bowls. Serve, garnished with the reserved spring onions, crumbled Cheshire cheese and thyme sprigs.
Alternatively, you can use 1 large onion instead of the spring onions but do not use it as a garnish, as the flavour will be too strong
Try sprinkling crumbled Cheshire Cheese over your own favourite soups - its flavour will really add to the overall taste.
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