White stock (veal, chicken, pork etc.) with diced potato, leek carrot and oatmeal. Served with a sprinkling of Cheshire cheese.

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Cheshire Cheese Soup

1 pint vegetable or chicken stock
10oz potatoes, washed, peeled and diced
2 leeks, wash and sliced, use the white and green parts
2 carrots, peeled and grated
2 tbsp fine oatmeal
2 oz Cheshire cheese, grated
Salt and pepper

Heat the stock, vegetables, salt and pepper and bring to the boil. Simmer for 15 minutes. Add the oatmeal and simmer for a further 10 minutes. Just before serving stir in half the cheese. Ladle into four bowls and sprinkle the remaining cheese on top.