VERMONT CHEDDAR SOUP WITH FAN TAN ROLLS
BY KATHERINE AND MANY
This soup and bread roll combination is to die for! The creaminess and cheesiness of the soup is surprising and the rolls pull apart beautifully. This is a definite crowd pleaser!
CHEDDAR SOUP courtesy of Simon Pearce
1.5 quarts water (6 cups)
2 cloves garlic, minced
3/4 cup flour
1/2 cup and a bit of butter
1/2 cup heavy cream
2 bay leaves
2 cups grated Cabot Sharp Cheddar cheese
1/2 cup carrots, grated
1/2 cup celery, minced
1 small onion, chopped
1 cup half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
- In 6 cups of water, blanch carrots and celery for a minute. Drain well, keeping water.
- Bring water to a simmer once more.
- Melt butter in heavy stockpot, add onions and garlic, cook until softened.
- Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes or until flour is golden.
- Add simmering water 1/3 at a time. Don’t worry if it looks very liquidy as you will be adding the veggies and creams. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy.
- Add grated cheese.
- Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well.
- Add celery-carrot mixture to large stockpot.
- Add half & half and heavy cream. Stir well.
- Serve hot, with a sprinkle of Worcestershire sauce and chives.
FAN TAN ROLLS courtesy of Daily Delicious
225 ml milk
5 g instant yeast
2 tsp caster sugar (or reg. white sugar)
450 g flour
2 tsp salt
30 g butter
4 cloves of butter
2 tbs chopped flat leaf parsley
1 egg, beaten
55 g salted butter softened
- Boil the milk and set aside to cool to room temperature. Skim the surface.
- Mix the yeast with the caster sugar and 2 tablespoons of the milk. (if using instant yeast, mix the instant yeast with all the milk and the sugar)
- Sift the flour with the salt into a large bowl. Cut the regular butter into small pieces and rub into the flour.
- Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk (I add about 2 tbsp of milk) or flour as necessary.
- Knead for 6 minutes by machine or 10 minutes by hand until satiny.
- Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with cling film and leave to rise until doubled in size.
- Heat the oven to 190°C. Lightly butter 16 muffin tins.
- Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 X 30cm.
- Spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.
- Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.
- Bake in the center of the oven for 20 minutes or until golden-brown. Serve warm.
- To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.