May/
4/12

Chilli and Chive Cheese; delicious Northumberland Cheese Soup

 

A firm favourite in the Northumberland Cheese Tea Room; this cheese soup made with Northumberland Chilli and Chive Cheeses is a tasty hybrid between a soup and a fondue. Make it for yourself with this easy cheese soup recipe. We usually whip up a batch of 10 litres at a time but this one here is perfect for 4. A great Saturday lunch, hearty meal and very indulgent comfort food. Although we recommend using Chilli and Chive to add a gentle spice and herby edge the soup is also incredible with Kielder, Original, Garlic or Nettle (or a bit of each!). 

 

 

Ingredients (serves 4)

25g butter

1 small onion

2 sticks of celery

1tsp dried parsley

4 tsp Soy Sauce

25g plain flour

500ml water

300ml Semi-skimmed Milk

125g Northumberland Chilli Cheese

125g Northumberland Chive Cheese

 

Method:

Melt the butter in a large non stick saucepan · Add the finely chopped celery and onion and sauté in the pan until soft · Add the parsley and soy sauce to the pan and cook for a few minutes · Remove from the heat and add the plain flour to form a roux · Add milk a little at a time, away from direct heat (this step is the same as making a cheese sauce) ·   Once all the milk has been added pour in the water and bring to the boil · Grate or cube one wedge of Chilli Cheese and one wedge of Chive Cheese and add to the pan · Stir until melted · Use a hand blender to blitz the mixture until smooth(ish) in texture · Season as desired but remember the Chilli and Chive will add flavour to the soup · Sprinkle on some croutons and enjoy with a chunk of crusty bread ·