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Cheddar Cheese Soup and Rosemary Cheese Straws

Recipe Serves: 4


 50g (2oz) butter 
tsp paprika
1 large onion, chopped
salt and pepper
4 stalks celery, chopped
chopped parsley, to garnish
1 clove garlic, crushed


1 medium potato, diced
225g (8oz) frozen puff pastry
600ml (1 pint) vegetable stock
75g (3oz) Cathedral City Mature
75g (3oz) British Mature Cheddar, grated
1tsp finely chopped fresh or dried rosemary


Recipe for Cheddar Cheese Soup 
 and Rosemary Cheese 


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 ( ") 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 Board


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