He came in just as I was reading this page, so I grabbed him and asked for the recipe. It came straight off the top of his head – so I hope it works!
Cheese soup
1 onion
1 kilo carrots
1 medium potato
200 grams Cheddar cheese
Half pint double or single cream, to taste
(Do NOT use stock or stock cubes)
Make conventional carrot soup with onion, carrot, potato – add seasoning as you usually do.
Cook for 25 minutes.
Allow to cool.
When warm, not hot, grate in a quarter of the cheese and stir in, then grate in next quarter, stir in, and so on.
Finally stir in cream to taste.
Retain a small quantity of cream to swirl on top when serving.
Re-heat, NOT in microwave, gently, as curdled cream and cheese are disgusting!
Notes
Quantities may be adjusted depending on what’s available, and to taste.
A wooden spoon is best for stirring.
Best not made in large quantities, because with cream and cheese it doesn’t keep for long.
I should perhaps add that all his soups are adjustable – so they’re always a little different from the last time!