- List Of Ingredients
- 75g butter
- 1 large onion (about 175g), diced
- 1 large potato (about 175g), peeled and diced
- 70g plain flour
- 500ml chicken stock
- 500ml brown ale (your choice, but the stronger the better)
- 100ml double cream
- 350g strong Cheddar cheese, grated
- Salt and freshly ground black pepper
- For the dressing
- 4 tbsp olive oil
- 1 tbsp malt extract
- 1 tbsp cider vinegar
- To garnish
- 1 large Bramley apple, peeled, cored and finely diced
- 2 tbsp chopped chives
Melt the butter in a large, heavy-based saucepan over a medium heat. Add the onion and potato and cook gently, stirring from time to time, until softened (but don’t let them take on any colour), around 10–15 minutes.
Sprinkle the flour evenly over the vegetables in the pan and cook, stirring, for 1–2 minutes, then stir in the chicken stock. Whack up the heat and bring to the boil, then reduce to a simmer and cook gently for about 10 minutes until the soup has thickened. Pour in the ale and heat gently for a further few minutes.
Remove from the heat, let cool slightly and then transfer the mixture to a blender or food processor. Add the cream and whiz until nice and smooth.
Pass the soup through a fine sieve into a clean saucepan and season with pepper and a little salt – do not add too much at this stage as the cheese will introduce extra saltiness later.
To make the dressing, whisk together the olive oil, malt extract and cider vinegar in a small bowl until emulsified.
Warm the soup gently over a low heat and stir in the grated Cheddar, allowing it to melt. Taste and adjust the seasoning if necessary.
Ladle the soup into warmed bowls and trickle a little dressing on top of each one. Sprinkle on the diced apple and chives and serve immediately.