15g / ½oz butter
1 large head garlic, peeled
115g / 4oz potato, finely chopped (use a floury variety suitable for mashing)
1 medium onion (preferably a red onion), finely sliced
2 large sticks (115g / 4oz) celery, finely sliced
¼ tsp nutmeg
600ml / 1 pint of milk
125g / 4½oz Windsor Red, grated (or cheddar & claret)
Salt & pepper
For the Garlic Croutons
25g / 1oz butter
25g / 1oz white bread, cubed
1 clove garlic, crushed
25g / 1oz Windsor Red, finely sliced
1 tbsp chopped garlic chives, or regular chives
Windsor Red Cheese imparts a delicate colour, & despite a whole head of garlic, the resulting flavour is deliciously mellow & cheesy.
1.Gently melt the butter. Add garlic, potato, onion, celery & 4 tbsp water. Cover & cook for 7 minutes, stirring occasionally. Do not allow to burn.
2. Add nutmeg & milk. Bring to the boil, half cover & simmer gently for 20 minutes (watch it does not boil over).
3. Mash with a potato masher. Stir in the grated Windsor Red. Add a little water or stock if you prefer a thinner soup. Season to taste.
4. Garlic Croutons: Gently shallow fry cubes of bread in butter until pale golden. Stir in the garlic towards the end of cooking.
5. To serve: Re-heat soup. Garnish with garlic croutons, finely sliced Windsor Red & chives.