INGREDIENTS
50 g/50 ml Clover Mooi River butter
100 ml chopped spring onion
1 large clove garlic, crushed
50 ml finely diced green pepper
60 g/100 ml cake flour
Good pinch white pepper
750 ml Clover fresh full cream Milk
375 ml water
5 ml chicken stock powder
100 g/250 ml grated Clover cheddar cheese
Mixed vegetables:
± 750 ml lightly cooked and prepared (see above)
vegetables including:
carrots, baby marrows, patty pans, peas or mange
tout, kernel corn or baby corn, celery stalks or young
green beans
Salt and black pepper
To serve:
Finely grated Clover cheddar cheese
Method
Place the butter, spring onion, garlic and green pepper into a large saucepan and sauté gently for 5 – 8 minutes, stirring from time to time.
Stir in the flour and pepper and add the milk, water and chicken stock powder.
Bring to boil, stirring with a whisk until smooth and thickened.
Add the cheese and stir over moderate heat until the cheese has melted.
Add the vegetables and simmer very gently for 5 minutes.
Do not boil rapidly as the soup may curdle.
Adjust seasoning and serve hot, sprinkled with a little extra cheese.
CLOVER INGREDIENTS USED IN THIS RECIPE
