Ploughman’s soup

Posted by adm On February - 20 - 2012

How to cook Ploughman's soup


  • 2 tbs oil
  • 1 onion, shredded
  • 1 celery stubble, sliced, plus extra celery sticks to dish
  • 1 clove, sliced
  • 50g sliced pancetta, rind removed, roughly sliced
  • 4 Granny Smith apples, raw, cored, sliced
  • 175ml dry cyder
  • 2 cups (500ml) chicken strain
  • 1 thyme twig
  • 2 cups (240g) grated mature cheddar, plus extra good-quality cheddar to help
  • Chopped flat-leaf parsley, to dress
  • Crusty bread rolls and chutney, to answer

How to:

  • Heat oil in a large pan over medium heating. Add the onion, celery, garlic and pancetta and gently fake, stirring, for 3-4 minutes until softened slightly but not dark-skinned.

  • Add the apple and stir to combining, then add the cyder, stock and thyme. Bring to the boil over medium-high rut, then reduce heat to low and simmer, partially covered, for 25 minutes until the apple is dull. Remove from rut, add the grated cheddar and intend 10 proceedings.

  • Discard the thyme twig, then blend the mixture with a stick blender until still (or puree in batches in a liquidizer). Season the soup with sea salt and freshly ground black peppercorn.

  • Transfer to a vacuum flask or thermos to transport to the pushover. Garnish with parsley. Serve with bread, chutney and spare cheddar and celery.

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