Ploughman’s soup recipe

  • Serves 4
  • 25 mins to prepare and 1 hr to cook
  • 605 calories / serving
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Heat the butter and oil in a large pan and cook the onions slowly until deep gold and soft – about 10-20 minutes – stirring every now and then.

Add the carrots, celery, garlic and potatoes and cook for a couple of minutes. Add the bay leaves, stock and ale and bring to the boil. Simmer for about 15-20 minutes or until the vegetables are tender.

Liquidise in a blender and return to the pan. Add the cheese, mustard, pepper and Worcestershire sauce and a little salt and pepper. You may want more of any of them. Serve piping hot with the bread.

This soup is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!

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  • Ingredients

  • 40g butter
  • 1tbsp olive oil
  • 3 onions, peeled and finely sliced
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1 garlic clove, finely chopped
  • 2 potatoes, peeled and finely chopped
  • 2 bay leaves
  • 1l vegetable stock
  • 500ml ale (not lager)
  • 300g mature Cheddar cheese, grated
  • 1tbsp English mustard powder
  • 1tsp Cayenne pepper
  • 1-2tbsp Worcestershire sauce
  • salt
  • pepper
  • good crusty brown bread, to serve
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  • Energy 2523kj 605kcal 30%
  • Fat 39g 56%
  • Saturates 22g 110%
  • Sugars 15g 17%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 36.2g Protein 24.8g Fibre 5.7g

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