Last Updated on 11 years by admin
This weekend is all about #discoverlincolnshire (March 22nd/23rd 2014). So here’s a recipe that is a little bit different, embracing two of Lincolnshire’s favourite ingredients!
ñ 2 medium leeks cut into 1/4-inch cubes
ñ 2 medium carrots, cut into 1/4-inch cubes
ñ 2 celery sticks, cut into 1/4-inch cubes
ñ 2 teaspoons finely chopped garlic
ñ 1 bay leaf
ñ 125g unsalted butter
ñ 40g all-purpose flour
ñ 1 pint of milk
ñ 400 ml chicken stock
ñ 1 bottle of ale, Tom Woods Bomber County
ñ 1 tablespoon Worcestershire sauce
ñ 1 teaspoon dry mustard
ñ 1 teaspoon salt
ñ 1/4 teaspoon black pepper
ñ 450g Poacher Cheese grated
Method
Wash leeks in a bowl of cold water and drain well. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, stock, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve with crusty bread and enjoy! For added texture why not top with bacon and or chunkily chopped spring onions.