Black Cow Cheddar & Onion Soup
This deliciously creamy, warming soup makes for an ideal lunch on an autumnal day. Created by Rebecca Leech, from the Black Cow Vodka team.
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6 large onions
2 cloves garlic
3 large potatoes
80g Black Cow Cheddar, grated
600ml veg stock
1 tbsp chopped fresh thyme
Melt butter in a heavy-based saucepan with a lid on a low/medium temperature, add the diced onions and chopped garlic. Cover with baking parchment and lid, season with salt and pepper and let sweat until completely translucent (20mins) stirring occasionally (don’t let them colour).
Add chopped potatoes and stock and simmer for 20-30 mins.
Once cooked blitz until smooth and creamy. Add cream and thyme and ¾ of the grated Black Cow Cheddar. Stirring over low heat again to melt. 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!