Add water to a medium sauce pan , and bring to a boil.
Add a pinch of salt for taste and to bring the water to a boil faster.
When boiling add pasta and wait for around 12 minutes.
Then drain and add cold water to stop the cooking process.
Grate 2 cups of cheese, 1cup St. Nectair, and 1 cup Stompetoren cheese.
(I had those in my fridge, so I decided to use them)
You may also use cheddar and gruyere.
Mince the garlic and onion finely and set aside.
Set aside 50g of butter, or 1/4 of a stick of butter.
In the same pot, you used to cook the pasta, turn on the heat to medium then add the oil and butter.
When the butter has melted add the onion and garlic,sauté until golden brown.
Add the flour to the sautéed dish, mix until you don't see any more butter in the pot.
Mix in the cream, then add the cheese.
Mix until well combined.
You may use bacon crumbs, and basil as I did or
breadcrumbs for a more traditional look.
Yes, I added the cheese from the farmers market that I was looking for.(:
In a heavy-bottomed pot, add the vegetables and fill with water until it covers them.
When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. For a smooth soup, use a blender and purée until smooth
About 30minutes later, add the cube of bouquet Garni and continue cooking over medium-low heat until tender, about 15-20 minutes later.
Then use a blender and purée until smooth.
You may add some creme fraiche for creaminess, it changes the taste a little too.
All for the better, not the worst.
You may add some pine nuts for a crunch or croutons.
To ensure a smooth soup pass it through a chinois or a conical sieve.