Apple and Onion Soup With Crumbled Stilton |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is one prepared by Jeannie Rankin on Saturday Kitchen. I have not tried it yet myself but it looks and sounds delicious and I plan on trying it very soon Ingredients:
2 1/4 lbs onions, roughly chopped |
500 ml cider (medium dry) |
2 bramley apples, peeled and chopped (soak in a little cider to avoid discolouring) |
2 tablespoons butter |
1 tablespoon cider vinegar |
1 pinch dried thyme |
1/2 bay leaf |
2 liters chicken stock |
225 g potatoes, peeled and diced |
salt & freshly ground black pepper |
6 tablespoons crumbled stilton cheese |
Directions:
1. Add the butter and onions to a saucepan and allow the onions to cook gently on a medium heat for about 15 minutes, or until they are soft and lightly browned.
2. Add the apple, cider and cider vinegar. Boil until the cider has reduced by about half. Add the thyme, bay leaf, chicken stock, potato and a little salt. Bring to a simmer, and then cook out for about 15 minutes over a low heat.
3. Remove the bay leaf, and purée the soup in a blender or food processor until smooth.
4. Check the seasoning, adding salt and pepper as necessary.
5. To serve, ladle the hot soup into warm bowls. Crumble over a tablespoon of the stilton to each bowl.
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