Cider and onion soup with cheese and apple toasts

• butter↗30g g
• onion↗2

  peeled and sliced

• garlic cloves↗3

  peeled and sliced

• traditional cider↗100ml ml
• small potato1

  peeled and sliced

• thyme↗2

  sprigs, plus 1 tsp leaves for garnish

• chicken broth↗450ml ml
• cream↗50ml ml

  or crème fraîche

• Granny Smith apple½

  peeled, cored and sliced thinly

• sourdough bread↗2 slices

  or baguette

• grated cheddar20g g

  or other crumbly cheese

• dried apple↗10g g
• green onion↗1

  thinly sliced

Step-by-step instructions

1. 1

   Heat the butter in a pot until it foams, then add the onion and cook for 10 minutes until soft and golden. Add the garlic and cook another minute. Pour in the cider, then add the potatoes and thyme sprigs and simmer for 2 minutes. Add the broth and cream, bring to a boil and simmer for 15 minutes until the potatoes are soft. Remove and discard the thyme, transfer the soup to a blender and blend until smooth.

2. 2

   To make the cheese and apple toasts, preheat the grill to high heat. Toast the bread on both sides, then mix the cheese, dried apple and green onion. Spread the mixture onto the toast and grill until the cheese melts and turns golden. Ladle the soup into bowls, garnish with apple strips and thyme leaves, and serve with the toasts.