1. Melt the butter in a large, heavy based pan and then add in onions, garlic and leek, Cook for around 5 mins u until they soften.
2. Stir in the flour and continue cooking for futher couple of mins. Add the stock a bit at a time making sure you stir in all the flour.
3. Add the carrots, turnip, potato, thyme and bayleaf abd reduce the heat and cook for 45 mins, stirring occasionally. When the vegetables are tender - remove thyme and bayleaf.
4, Stir in the cream and simmer for another 5 mins.
5. Add the grated cheese a handful at a time and stir in until it is melted.
6. Add salt and pepper to taste and serve.
Tips
Sometime before i add the cream i zscooszh the vegetables in a blender then return to the pot
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