Ploughmans Soup

The ingredient of Ploughmans Soup

• 2 tbsp oil
• 1 onion chopped
• 1 celery stalk chopped plus extra celery sticks to serve
• 1 garlic clove chopped
• 50g sliced pancetta rind removed roughly chopped
• 4 granny smith apples peeled cored chopped
• 175ml dry cider
• 2 cups 500ml massel chicken style liquid stock
• 1 thyme sprig
• 2 cups 240g grated mature cheddar plus extra good quality cheddar to serve
• chopped flat leaf parsley to garnish
• crusty bread rolls to serve
• chutney to serve

The Instruction of ploughmans soup

• heat oil in a large pan over medium heat add the onion celery garlic and pancetta and gently cook stirring for 3 4 minutes until softened slightly but not coloured
• add the apple and stir to combine then add the cider stock and thyme bring to the boil over medium high heat then reduce heat to low and simmer partially covered for 25 minutes until the apple is softened remove from heat add the grated cheddar and stand for 10 minutes
• discard the thyme sprig then blend the mixture with a stick blender until smooth or puree in batches in a blender season the soup with sea salt and freshly ground black pepper
• transfer to a vacuum flask or thermos to transport to the picnic garnish with parsley serve with bread chutney and extra cheddar and celery

Nutritions of Ploughmans Soup

fatContent: 476 088 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 24 grams sugar
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: 52 milligrams cholesterol

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