Topped with a garlic baguette, it makes for a filling and scrummy meal, which will warm you up deliciously on chilly winter nights.
- 500g sliced large onions
- 400ml chicken stock
- 450ml sweet cider
- 100g Lactofree spreadable
- 150ml Lactofree cream
- 10g picked thyme leaf
- 6g salt
- 12g sugar
- 3 slices baguette per portion + a garlic clove
- 100g Lactofree cheddar cheese (grated)
- 4g chopped chives
Method1 Place a pan onto a medium heat and add the spreadable. Once melted add the onions along with the thyme sugar and salt. Cook this on the same heat stirring now and again until lightly caramelised and golden after approx. 15-20 mins.
2 Add the stock and cider, bring to a simmer and cook for 10-12 minutes, then add the cream and puree until smooth, just before serving add the chives.
3 Toast the baguette until golden then rub with garlic and cover in the cheese and toast until golden, place this on top of your soup.
Prep Time15 minutes
Cook Time25 minutes
Nutrition InformationServes 2
For more Lacto-free recipes from Tom Aitkens, click HERE.
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