I always seem to have a tub of Cheddar that I have grated for the purposes of a cookery class in the fridge. Making cheese scones, breads, pizzas, wraps and biscuits means I need to have a steady supply of the stuff in my fridge and it often sits there looking at me, urging me to use it up.
Cheese. I think I have found a recipe that I will be returning you to forever. You are made for this soup with Cider, not to mention slow cooked onions. Sharp, salty,tangy. Mellow yet so savoury. The only thing I have to say is please make this soup. It is a complete revelation. Just make sure you have some bread to hand.
I sort of equate this soup with being a liquid version of a fondue, only better. More depth of flavour, lighter on the stomach and less gloopy stringiness. The added notes worth mentioning are the Rosemary, Bay and honey to finish which tempers the saltiness so well.
This will also be my second entry to Credit Crunch Munch co-hosted by Fab Food 4 All (this month’s host) and Fuss Free Flavours. My cheese was leftover from a cookery class. My Cider was part of a goodie bag from a blogging event (can’t remember where) and the herbs are from my garden.
Onion Cider & Double Cheddar Soup
- 2 Medium onions chopped
- 1 tbsp Sunflower oil
- 1 tsp Rosemary finely chopped
- 2 Bay leaves
- 250 ml Cider
- 3 Medium potatoes peeled & chopped peeled & chopped
- 1 pint Water/Vegetable stock add more if you need to enough to cover the potatoes fully,
- 75 g Cheddar grated
- 75 g Smoked Cheddar grated
- 1 tsp Honey
Fry the onions in the oil over a low heat for at least 20/30 minutes until the onions are very soft and starting to turn golden brown,
After 20/30 minutes add in the Rosemary, Bay and Cider. Let the Cider reduce by half,
Once the Cider has reduced down add in the potatoes, seasoning and water. Bring to the boil and simmer until the potatoes are cooked through (15mins approx),
When the soup is cooked, turn off the heat. Add in the two Cheddars and the honey,
Blitz the soup with a blender and check the seasoning,
Serve with the garnish of your choice.
I finished off the soup with a light garnish of whipped cream and a sprinkle of Piment d'Espelette. Alternatively you could use creme fraiche and paprika. You will need lots of bread to dip into this cheesy tangy soup!