Wednesday, 10 November 2010
Brrr . . . Baby it's cold outside!!! Time to cuddle up indoors with a good book by the fire! Time to break out the woolie socks and jumpers . . . Time for soup!
Hot steaming soup . . . bone warming, tummy hugging, soul comforting soup.
This recipe today is proof positive that you need neither fancy expensive ingredients nor extreme talent to create a soul warming delicious soup.
All you need is a few simple ingredients and a bit of ingenuity. All the elements of comfort are in this soup . . . warm milk . . . hot buttered toast . . . meltingly tender soft squidgy onions . . . rich oozy and tangy melting cheese . . .
I think cheese and onion are the quintessential good marriage of flavours. If you don't like cheese and you don't like onions . . . you had better look away now, coz you won't like this.
But it you love them as much as I do, then you'll absolutely go crazy over this.
Trust me!!! Would I lie to you???
*Cheese and Onion Soup*
This may be quick and easy but it's not short on flavour. Proof positive that you don't need complicated or expensive ingredients to make something quite, quite tasty!
4 medium sized onions, peeled and coarsely chopped (about 2 cups)
16 ounces boiling water (2 cups)
16 ounces whole milk (2 cups)
a knob of butter
a couple of handfuls of grated strong cheddar cheese (I like to use a good Farmhouse cheddar)
4 slices of buttered toast (I like a hearty whole wheat)
seasalt and freshly ground black pepper to taste
a pinch of grated nutmeg
2 spring onions, finely chopped for garnish
Place the chopped onions into a large saucepan along with the boiling water and some salt. Simmer until tender. The onions should be quite translucent and very tender. This should take about 20 minutes. Add the milk and bring back just to the boil. Reduce the heat to a simmer and cook for a further 15 minutes. Add the knob of butter and season to taste with some salt, pepper and a p9inch of nutmeg.
Put a slice of buttered toast into the bottom of each of four heated soup plates. Top each with some of the cheese. Ladle the hot soup over top and sprinkle each with a garnish of chopped spring onions. Serve immediately.