Onion Soup with Cider and Stilton Butter
SERVES 6 SUPER EASY
The cider adds a nice bit of acidity to this long–standing favourite, while the
Stilton butter adds a smooth, rich flavour.
2 tbsp butter
1 kg (2% Ib) onions, roughly chopped
500 ml (18 fI oz) medium–dry cider
1 tbsp cider vinegar
Pinch of dried thyme
1 small bay leaf
2 litres (3½ pt) chicken stock
225 g (8 oz) potato, peeled and diced
Salt and freshly ground black pepper!
4 tbsp butter, room temperature
2 tbsp single cream4 tbsp Stilton (or Cashel Blue), crumbled, room temperature
1 tbsp chopped parsley
1 tbsp chives, snipped
Onion slices fried in butter and chervil to garnish
Melt the butter in a heavy saucepan, add the onions and cook gently over a medium heat for 15 minutes or until soft and lightly browned. Add the cider and cider vinegar and boil until reduced by about a half. Add the thyme, bay leaf, chicken stock, potato and a little salt. Bring to a simmer, and cook for about 15 minutes over a low heat.
Remove the bay leaf and puree the soup in a blender or food processor until smooth. Season to taste.
To make the Stilton butter, mix all the ingredients together in a bowl until they are well blended.
To serve, ladle the hot soup into warm bowls. Add 1 tbsp of the Stilton butter to each bowl and garnish with the fried onion slices and Garnish with fried onions and chervil.
258 cals per portion
14 9 fat per portion