Banging apple, cider and onion soup

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Step 1

Melt the butter in a large, heavy based casserole over a medium heat. When the butter is foaming, add the onions, leeks and apples and fry for 10-15 minutes, stirring regularly, until they have softened.

Step 2

Add the potatoes and cider, and bring the mixture to the boil. Continue to cook for 2-3 minutes, until the volume of liquid has reduced slightly.

Step 3

Add the stock, bay leaves and thyme and season, to taste, with salt and freshly ground black pepper. Reduce the heat to a simmer, cover the casserole with a lid and cook for 25-30 minutes, or until all of the vegetables are cooked through. Remove the thyme and bay leaf with a slotted spoon and discard.

Step 4

Blend half of the soup in a food processor until smooth. Return the blended soup to the chunky soup mixture and stir well over a gentle heat until heated through. If you want a slightly thinner soup, add a bit more hot vegetable stock until the soup has the desired consistency.

Step 5

To serve, divide the soup between six bowls and sprinkle a handful of the Gruyere cheese and a pinch of chives into each. Season, to taste, with salt and ground white pepper. Garnish each bowl with a pinch of grated nutmeg.

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