- 2 tbsp butter
- 1kg/2¼lb onions, roughly chopped
- 500ml/18fl oz medium-dry cider
- 1 tbsp cider vinegar
- pinch dried thyme
- 1 small bay leaf
- 2 litres/3½ pints chicken stock (vegetarians can substitute with vegetable stock)
- 225g/8oz potato, peeled and diced
- salt and freshly ground black pepper
- 4 tbsp butter, room temperature
- 2 tbsp single cream
- 4 tbsp Stilton (or Cashel Blue), crumbled, room temperature
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- onions fried in butter and fresh chervil
- Melt the butter in a heavy saucepan, add the onions and cook gently over a medium heat for 15 minutes, or until soft and lightly browned.
- Add the cider and cider vinegar and boil until reduced by about a half.
- Add the thyme, bay leaf, chicken stock, potato and a little salt. Bring to a simmer, and cook for about 15 minutes over a low heat.
- Remove the bay leaf and purée the soup with a hand blender until smooth. Season to taste with salt and freshly ground black pepper.
- To make the Stilton butter, mix all the ingredients together in a bowl until they are well blended.
- To serve, ladle the hot soup into warm bowls. Add 1 tbsp of the Stilton butter to each bowl and garnish with fried onions and chervil