Cream soup with salmon and cheese

Ingredients

• 100 ml Heavy cream
• 450 g Smoked salmon, cut in 2cm dices
• 200 g Cheddar cheese, grated
• 2 pcs Celery stalk, chopped
• 1 sprig Thyme, fresh
• 2 tbsp Butter, unsalted
• 2 tbsp All purpose flour

Method

1. In a large saucepan over low heat, melt butter.
2. Add celery and sauté until tender.
3. Add flour; stir until smooth and bubbly.
4. Remove from heat; stir in milk gradually.
5. Bring to a boil, stirring constantly, over medium-high heat.
6. Boil, stirring, for 1 minute. Stir salmon.
7. Heat through then stir in cheese and continue stirring until just melted. Add the sprig of thyme, then after a few minutes, discard it.
8. Serve while still hot, with bread croutons or cheese crackers.