Cheddar Cheese Soup and Rosemary
½ tsp paprika
1 large onion, chopped
4 stalks celery, chopped
chopped parsley, to
1 clove garlic, crushed
1 medium potato,
225g (8oz) frozen puff pastry
600ml (1 pint) vegetable
75g (3oz) Cathedral City Mature
75g (3oz) British Mature
1tsp finely chopped fresh or dried
Rosemary Cheese Straws
roll out the pastry to a large
rectangle, about 25x20cm (10x8")
Scatter over one-third of the British
Mature Cheddar on one half of the pastry and a
little of the rosemary.
Fold over then press lightly to seal, roll
out and repeat the procedure twice, but on the final rolling form
the pastry into a rectangle 18cm (7") wide and
about 30cm (12") long.
Cut into 1.25cm (½ ") strips, twist each a few times and place on
2 baking sheets, refrigerate.
Heat the oven
to 200C/400f/GAS MARK 6.
Cheddar Cheese Soup
Melt the butter
in a large pan
Add vegetables, cover and cook
gently for 10 minutes.
Add stock and paprika, cover and
simmer for 15 minutes.
Bake the cheese straws in the oven for 8-10 minutes
until crisp and golden.
Puree the soup in a blender, return to the
pan, season, then stir in 110g (4oz)
of the Mature Cheddar.
Reheat gently, but do
not allow to boil.
Ladle the soup into four bowls, garnish with
the remaining cheese and chopped parsley, then
serve with cheese straws.
By kind permission of the British Cheese