In need of a healthy reset? Let the Soup Journey begin! - Day 41 of 100 days of food stories.2/15/2021 My go to food is always soup. So the big pot is out, big soups with big portions, because we want to have a stash of these edible ‘ babies’ ready in the freezer when the weather is bad, when we're stressed or tired or perhaps having an off day. So let’s get started on our Soup Journey, with perhaps a few breads thrown in along the way, after all you will need something for ‘dunking’😂 This recipe is based on a classic 'soupe a l’ oignon' but with a Trisha twist. Yep you have guessed, cider replaces the white wine and the Gruyere is replaced with a fabulous Gouda type cheese made in Co Wexford by the Camphill Community. Feel free to use whatever cheese you like , but it needs to be fairly strong. Make sure to use a dry cider. Soupe a l'oignon. Serves 8- remember half for the freezer. Ingredients: 200 grms butter. 12 white onions, peeled & sliced. 2 bayleaves 3 tablespoons flour. 500 mls of dry cider. 2 litres of vegetable stock. Baguette or sourdough sliced. 200 grms grated cheese. Method:
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Award winning Chef and Food Consultant Trisha Hennessy believes food is medicine. Here she sets out the magic ingredients for delicious home cooking and healthy food choices. |