This deliciously creamy, warming soup makes for an ideal lunch on an autumnal day.
Ingredients |
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Butter, 30g Large onions, six Cloves of garlic, two Large potatoes, three
Black Cow Cheddar, grated, 80g
Veg stock, 600ml
Cream, 100ml
Chopped fresh thyme, 1tbsp
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Step by step
Melt butter in a heavy-based saucepan with a lid on a low/medium temperature.
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Add the diced onions and chopped garlic.
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Cover with baking parchment and lid, season with salt and pepper.
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Let sweat until completely translucent, stirring occasionally (don’t let them colour).
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Add chopped potatoes and stock and simmer for 20-30 mins.
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Once cooked, blitz until smooth and creamy.
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Add cream and thyme and ¾ of the grated Black Cow Cheddar.
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Stirring over low heat again to melt.
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Adjust seasoning and serve with some more Black Cow Cheddar, confit pears* and chopped chives.
*To confit pears simply slice them, fry them in goose fat and season liberally with smoked salt. Enjoy!
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