Ingredients for Ploughman S Soup
- 2 tablespoons butter
- Onions
- Whole Wheat Flour
- Chicken Stock
- 1 cup ale
- 1 teaspoon Worcestershire sauce
- Cheshire Cheese
- Salt And Pepper
- Onion Rings
How to Make Ploughman S Soup
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 2 large onions, thinly sliced, and cook gently, stirring occasionally, for 20-25 minutes, until deeply caramelized and golden brown.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Remove from the heat. Gradually whisk in 4 cups of beef or vegetable stock and 1 cup of ale, ensuring no lumps form.
- Return the pot to medium heat and bring the soup to a boil.
- Reduce heat to low and simmer for 5 minutes, or until the soup has thickened slightly.
- Stir in 1 teaspoon of Worcestershire sauce.
- Reserve 1/4 cup of grated Cheshire cheese (approximately 1/2 ounce).
- Stir in the remaining 1 3/4 cups of grated Cheshire cheese (approximately 3.5 ounces), a little at a time, until the cheese is melted and the soup is smooth and creamy.
- Season generously with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls. Garnish each serving with the reserved cheese and a sprinkle of caramelized onions.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
34g
Fat
59g
Carbs
11g
