On his way through Cheshire, Adrian Edmondson stopped to make this delicious soup with local Cheshire cheese.
Ingredients
- 600 ml21 fl oz vegetable or chicken stock
- 310 g11 oz potatoes, washed, peeled and diced
- 2 leeks, wash and sliced, use the white and green parts
- 2 carrots, peeled and grated
- 2 tbsp fine oatmeal
- 75 g2¾ oz Cheshire cheese, grated
- Salt and pepper
Method: How to make Cheshire cheese soup
1
Heat the stock in a large pan, and the chopped vegetables salt and pepper and bring to the boil.
2
Simmer for 15 minutes then add the oatmeal and simmer for a further 10 minutes.
3
Just before serving stir in half the cheese. Ladle into four bowls and sprinkle the remaining cheese on top.
