Cider & onion soup with cheese & apple toasts

Nutrition and extra info

Nutrition: Per serving

  • kcal523
  • fat31g
  • saturates19g
  • carbs40g
  • sugars16g
  • fibre6g
  • protein14g
  • salt2.3g
  • Ingredients
  • Method
  • Ingredients

  • 30g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, peeled and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, peeled and sliced
  • 100ml scrumpy cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1 small potato, peeled and sliced



    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 thyme sprigs, plus 1 tsp thyme leaves to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 450ml chicken stock
  • 50ml double cream or crème fraîche
  • ½ Granny Smith apple, cored, peeled and cut into fine matchsticks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • For the toasts

  • 2 slices sourdough or baguette



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…

  • 20g grated cheddar or other crumbled cheese



    Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

  • 10g dried apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • Method

    1. Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth. 

    2. To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

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