Cheddar and spring onion soup

This cheesy treat is sure to warm you up. With a twist on a classic flavour, this delicious combination is a great crowd-pleaser.


Serves: 4


15g (1/2oz) butter
1 bunch of spring onions, finely chopped
600ml (1 pint) vegetable stock
300ml (1/2 pint) milk
125g (5oz) soft cheese with garlic and herbs
2 tbsp chopped fresh parsley, plus extra to garnish
125g (5oz) Pilgrims Choice Extra Mature Cheddar cheese or Vintage Cheddar, finely grated
Season to taste with freshly ground black pepper
2 tbsp cornflour, blended with 3 tbsp milk
4 slices bread from a large medium-cut loaf


1. Melt the butter in a large saucepan and fry the spring onions gently for 2-3 minutes, until softened. Reserve a few of these spring onions for garnish. Add the vegetable stock to the saucepan. Heat until almost boiling, then reduce the heat and simmer for 10-15 minutes.

2. Add the milk, soft cheese and parsley. Transfer to a blender or food processor and blend until smooth, or puree the soup with a hand-held stick blender.

3. Gently reheat the soup, gradually adding 100g (4oz) of the grated cheddar, stirring until melted and smooth. Take care not to boil the soup, as the cheese needs to melt slowly. Season with pepper. It’s unlikely that you will need salt. Stir in the blended corn flour and heat until thickened and smooth.

4. To make the Melba toast, toast the slices of bread. Remove the crusts, then slice through the middle of the bread to give very thin slices, then toast these sides under the grill. Serve as a garnish for the soup, sprinkling the reserved spring onions and remaining cheddar on top.

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