Apple, Cider and Onion Soup is a traditional British recipe for a classic Winter warming soup of onion, apple, cider and potato that makes an excellent starter for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British dish of: Apple, Cider and Onion Soup.
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This is a classic 'winter warmer' soup that makes an excellent choice for Bonfire Night.
Ingredients:
75g butter
1kg onions, sliced
2 large leeks, washed and sliced
2 tart eating apples, peeled, cored and sliced
2 large potatoes, peeled and chopped
150ml cider
1l vegetable stock, hot
3 bayleaves
1 sprig thyme
salt and freshly-ground black pepper
freshly-grated nutmeg, to taste
apple strands, to garnish
Method:
Melt the butter in a large flame-proof casserole over medium heat. When the butter is foaming add the onions, leeks and apples and fry for about 12 minutes, stirring frequently.
Add the potatoes and cider and bring the mixture to a boil. Continue cooking for a further 3 minutes, or until the volume of liquid has perceptibly reduced. Now add the stock, bayleaves and thyme then season to taste. Reduce to a simmer, cover the casserole and cook gently for about 25 minutes, or until all the vegetables are tender. Remove the thyme and bayleaves with a slotted spoon (discard these).
Take the soup off the heat and blend half the mixture in a food processor until smooth. Return the blended soup to the pan and stir to re-combine. Continue cooking over gentle heat until warmed through then divide between six bowls, or a number of large mugs. Garnish with a pinch of grated nutmeg and some strands of apple then serve with garlic bread or Dorset sausage pasties or even bacon butties.
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