Cheddar Cheese and Somerset Cider Soup

Whilst we were staying in Wedmore, 5 miles from Cheddar and with a cider farm within staggering distance this recipe suddenly appeared in a Sunday supplement. As if it was meant to be. 

Ingredients
serves 4
400g cheddar cheese
400ml cider
400ml milk
400ml vegetable stock
2 onions
2 carrots (medium)
1 celery stick
30g butter
45g plain flour
1 tsp mustard
salt
freshly ground black pepper

to garnish
fresh sage, finely chopped


Method
Peel and roughly chopped the onions. Melt the butter in a deep saucepan over a low heat then add the onions and cook them slowly. 

Wash and peel the carrots then finely dice the carrots. Do the same with the celery. Then add them both to the onion.

Cook slowly for about ten minutes. Keep the temperature low to medium as not to brown the onions.

Warm the milk in a small saucepan.

Tip the flour over the onion and carrot and mix well. Continue to cook for a few minutes before gradually adding the warm milk, stirring all the while to form a thick sauce. 

Next pour in the cider and the veg stock. Bring it to a boil before reducing the temperature back down to a simmer for a few minutes. Stir in the mustard.

With a hand blender give it a whizz to get rid of any solid veg. Once you have a smooth sauce taste it and season with some freshly ground black pepper, possibly some salt and perhaps some more mustard if you feel it needs it.

Finally grate the cheese and add it to the base. Melt the cheese into the soup and bring to a simmer. Be careful not to boil it.  Continue to simmer for five minutes. 

Serve hot in warmed soup bowl. 

Garnish with some finely chopped fresh sage and serve with warm bread.