2 cubes of concentrated stock (preferably meat, but
chicken is ok too)
1 1/2 cups of boiling water
2 carrots, coarsely cubed
1 cup of celery, cubed
1 large onion, finely chopped or in thin slices
2 1/2 tbsp. of butter
1 tbsp. corn starch
2 to 3 cups of milk
12 oz. of your favourite melted cheese (Gouda or Edam is ok), shredded
dash of pepper
paprika and chopped cilantro for garnishing
salt (optional)
This recipe is very versatile as it can be prepared as a creamy soup, a tasty pasta sauce and even as a chilled entree. It all depends on how thick you want to prepare it.
Begin by sautéing the onion with the butter, add the corn starch. If you want a more textured creamy soup, you can cut the onion in fine slices. Keep apart after it becomes translucent. Put in a processor the first 4 ingredients and process until very homogeneous, then add this mixture to the pot with the onion, add the milk and a dash of ground pepper and bring it to boil and cook for 15 minutes. Add the grated cheese, stirring until smooth over a low flame. A handheld blender is quite helpful here. If you want a lighter soup, or if you want to serve it chilled, you may add another cup of milk. If you want it as a pasta sauce, you may add 1/2 tbsp. of corn starch dissolved in a bit of cold milk, and cook it a bit more. Adjust the salt to your taste.
Serve this creamy soup garnished with a bit of paprika and ground cilantro leaves over the top. I would recommend an Argentinean or Chilean Torrontes or any other kind of very fruity white wine for this creamy dish
