Onion soup with cider and Stilton


For the Stilton butter
To garnish
  • onions fried in butter and fresh chervil

Preparation method

  1. 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.

  2. Add the cider and cider vinegar and boil until reduced by about a half.

  3. 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.

  4. Remove the bay leaf and purée the soup with a hand blender until smooth. Season to taste with salt and freshly ground black pepper.

  5. To make the Stilton butter, mix all the ingredients together in a bowl until they are well blended.

  6. 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

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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