Delicious cheese soup with hidden baby marrow.
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4
45 ml butter or margarine
1 medium onion, coarsely chopped
1 clove garlic, crushed
45 ml Snowflake cake flour
500 ml chicken stock
4 medium baby marrows, coarsely grated
30 ml fresh cream
125 ml (50 g) grated Cheddar cheese
15 ml chopped fresh coriander
salt and freshly ground black pepper to taste
1. Melt butter in a medium, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until soft. Add flour and stir for about 1 minute.
2. Add stock and whisk until smooth. Add baby marrows and simmer for about 10 minutes.
3. Add cream, cheese, coriander and seasoning. Stir until cheese has melted. Serve hot
