Cheddar and Cider Soup (6)

A rich soup for autumn or winter from Nigel Slater. Serve with bread, either torn and placed in the base of the soup bowl, or toasted and dipped.

Cheddar and Cider Soup (6)
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Cheddar and Cider Soup (6)
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  1. Peel and roughly chop the onions. Melt the butter in a deep saucepan over a moderate heat then cook the onions till soft. Scrub and finely dice the carrot, finely dice the celery, then add to the softening onion and continue cooking for 10 minutes or so till tender.
  2. Warm the milk in a small saucepan and set aside. Stir the flour into the vegetables and continue cooking for two or three minutes, then add the milk and stir to a thick sauce.
  3. Pour in the chicken or vegetable stock and cider, bringing it to the boil then lowering the heat and letting the mixture simmer for a few minutes. Stir in the mustard, check the seasoning. (It may want pepper, but probably very little salt.)
  4. Grate the cheese and stir into the soup, leaving it to simmer (it is crucial it doesn’t boil) for five minutes, until the soup has thickened. Add a handful of parsley as you bring it to the table and serve with bread.
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