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Ploughman's soup
Ploughman's soup
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Ingredients:
  • 36.80 gm oil
  • 1 onion, chopped
  • 1 celery stalk, chopped, plus extra celery sticks to serve
  • 1 garlic clove, chopped
  • 50g sliced pancetta, rind removed, roughly chopped
  • 4 Granny Smith apples, peeled, cored, chopped
  • 175ml dry cider
  • 500ml chicken stock
  • 1 thyme sprig
  • 240g cheddar cheese
  • Chopped flat-leaf parsley, to garnish
  • Crusty bread rolls, to serve
  • Chutney, to serve
Instructions:
  • In a large pan over medium heat, warm up the oil. Add onion, celery, garlic, and pancetta. Cook and stir gently for 3-4 minutes until they soften slightly without browning.
  • Combine the apple and stir well. Pour in the cider, stock, and thyme. Bring to a boil over medium-high heat, then reduce to low and simmer, partially covered, for 25 minutes until the apple is soft. Take off the heat, mix in the grated cheddar, and let it sit for 10 minutes.
  • Remove the thyme sprig and blend the mixture until smooth using a stick blender or puree in batches in a blender. Season the soup with sea salt and freshly ground black pepper.
  • Transport the dish in a vacuum flask or thermos to the picnic. Garnish with parsley and serve with bread, chutney, extra cheddar, and celery.

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