Cream soup with salmon and cheese (gluten free)

Ingredients

• 450 g Salmon, deboned, diced to 1,5cm
• 200 g Cheddar cheese, grated
• 100 ml Heavy cream
• 2 pcs Celery stalk, chopped
• 2 tbsp Butter, unsalted
• 2 tbsp Gluten free flour mix
• 1 sprig Thyme, fresh

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.
7. Cook for 5 minutes.
8. Stir in cheese and continue stirring until just melted.
9. Add the sprig of thyme, then after a few minutes, discard it.
10. Serve while still hot, with bread croutons or cheese crackers.