Today’s post is actually going to be a 2-fer, as my mom used to say. The Cheddar Cheese-Chive Tuiles (or lace, if you prefer) are the garnish for the next post: Leek & Potato Soup. The soup is creamy, soothing, and has an onion-y perfume to it, but I felt it needed a bit of umph. With it being a Friday during Lent, I couldn’t really just chop up some ham or cook up some bacon to toss on top of it, so I drummed up these cheesy, chewy creations. They melt lovingly into the warm soup giving it a hit of tanginess. Chives sprinkled on the dish along with some in the tuiles provide a bit of contrasting color as well as herbal grassiness.
Cheddar Cheese-Chive Tuiles
Serving Size: makes 4
Prep time: 20 minutes
1 c. Cheddar Cheese, shredded or grated (good-quality, not pre-shredded)
2 tsp. Chives, finely chopped (use fresh, not dried)
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.