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Grandma Singleton's Double Gloucester, White Onion and Poppy Seed Soup

Serves 6 - 8

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Ingredients 

For the soup:
200g Celery  
50g Poppy seeds  
5g Fresh thyme sprigs 
150ml White wine, dry   
10ml Olive oil    
1kg Large white onions, peeled   
2 Garlic cloves, peeled 
1 Vegetable / Chicken stock
Salt & pepper
    
For the croutons:
5g each crouton Grandma Singleton’s Double Gloucester cheese
5ml Olive oil   
6-8 White Ciabatta bread, slices

 

Method 

  1. Weigh out all ingredients listed above.
  2. Peel all onions, garlic and celery.
  3. Slice the white onions thinly and puree the garlic by using a garlic clove press.
  4. Chop the celery into 1cm cubes and place to one side (Tip; by peeling the celery it allows for the soup to not be sieved once blended).
  5. In a thick bottomed sauce pan, heat the oil slowly, once warmed add the onions, garlic and thyme sprigs.
  6. Slowly cook the onions without browning until slightly translucent. Add the celery and cook on a slow heat for a further 2-3 minutes.
  7. Add the white wine and reduce by 2/3rd.
  8. When reduced add the stock to the pan and allow to bring up to the boil (Tip; Do not add any seasoning until the soup is blended/cooked out. The liquor will reduce which will concentrate the salt, intensify the flavor).
  9. Turn the heat down and allow the soup to simmer, partly covered with a lid, for 30–45 minutes (until onions/celery is soft).
  10. Whilst the soup is cooking, to make the croutons slice the partly cooked ciabatta bread 1cm thick. 
  11. In a baking tray drizzle olive oil over the croutons and rub in slightly.
  12. In a pre-heated oven (200 degrees c) Place the tray and toast for 5 – 8 minutes (until golden brown).
  13. Grate Grandma Singleton’s double Gloucester cheese and sprinkle over the top of the toasted ciabatta bread. Place back into the oven until the cheese has melted evenly.
  14. Remove the soup off the heat and with a kitchen stick blender, blitz until a smooth soup-like consistency. 
  15. Season the soup with salt and pepper to taste and then add the poppy seeds before serving.
  16. Serve your homemade soup in your favourite bowl/mug, served with little tasty Singleton’s superior cheese on toast.