Ingredients (serves 4):

1 ½ lb Sliced White Onions
1oz Butter
6oz Double Gloucester Cheese
2 Medium Potatoes- washed, peeled and cubed
1 Sprig of Thyme
1 Bay leaf
1pt Vegetable Stock
Pepper Mill twist
Pinch of Nutmeg
3 oz Whipping Cream

Melt the butter in a thick-bottomed pan. Add the onions, thyme, nutmeg and potato and sweat for approx 3 minutes. Cover with the stock and bring to the boil. Allow to simmer for approx 15 minutes or until the potato is tender. Remove from the heat and allow to cool slightly. Liquidise until smooth and then strain through a sieve into a clean saucepan. Upon serving reheat and add the cheese in three different measures. Ensure that you whisk each handful into the soup thoroughly. Add the pepper and the whipping cream and serve.