Gruyère & vegetable soup
Roz Denny creates a delicously rich, wintry and cheesy soup – serve with a hunk of crusty bread
Cider & onion soup with cheese & apple toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 30g butter
- 2 onionspeeled and sliced
- 3 garlic clovespeeled and sliced
- 100ml scrumpy cider
- 1 small potatopeeled and sliced
- 2 thymesprigs, plus 1 tsp thyme leaves to serve
- 450ml chicken stock
- 50ml double creamor crème fraîche
- ½ Granny Smith applecored, peeled and cut into fine matchsticks
For the toasts
- 2 slices sourdoughor baguette
- 20g grated cheddaror other crumbled cheese
- 10g dried apple
- 1 spring onionfinely sliced
Nutrition: Per serving
- kcal523
- fat31g
- saturates19g
- carbs40g
- sugars16g
- fibre6g
- protein14g
- salt2.3g
Method
step 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.
step 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.
