Ingredients
1kg/2¼lb onions, roughly chopped
500ml/17fl oz cider (medium dry)
2 Bramley apples, peeled and chopped (soak in a little cider to avoid
discolouring)
2 tbsp butter
1 tbsp cider vinegar
pinch of dried thyme
½ bay leaf
2 litres/3 ½ pints chicken stock
225g/8oz potato, peeled and diced
salt and freshly ground black pepper
1 tbsp crumbled Stilton
Method
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.
3. 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.
4. Remove the bay leaf, and purée the soup in a blender or food processor until smooth.
5. Check the seasoning, adding salt and pepper as necessary.
6. To serve, ladle the hot soup into warm bowls. Crumble over a tablespoon of the Stilton to each bowl. Garnish with the fried onion and chervil.
Note:
Optional garnish: onion slices fried in butter with chervil.
