Cheshire cheese and spring onion soup recipe

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
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spring onion soup 1
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Customer recipe by Claire Brocklehusrst
Added 67 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 15g (½ oz) butter
  • 2 bunches spring onions, trimmed and sliced
  • 900ml (1½pints) vegetable stock
  • 1tbsp fresh thyme leaves
  • 100g (3½oz) low fat soft cheese
  • 2tbsp cornflour
  • 150ml (¼ pint) milk
  • 100g (3½oz) Cheshire cheese, crumbled
  • freshly ground black pepper
  • fresh thyme sprigs, to garnish
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