The farm’s plentiful supply of apples enables us to make our own cider and Jez, head of our market garden at Daylesford, is a particularly keen cider-brewer. This soup was inspired by our heritage apple orchard at Daylesford farm.
What autumnal supper is not improved when served with some tangy, melting cheese on toast?
Serves 6
For the soup
For the Welsh Rarebit
Place a large pan over a medium heat and add the olive oil. Sweat the onions with a little salt for about 15 minutes until soft and golden, then add the garlic.
Pour in the Madeira and cider to deglaze the pan, and cook until the liquid has almost evaporated before adding the beef broth. Bring to the boil slowly, then lower the heat and simmer for 45 minutes, then check the seasoning.
Meanwhile, prepare the rarebit. Put the cheese and milk in a pan and melt slowly over a medium heat, stirring to make sure the mixture does not catch. Add the flour, mustard and Worcestershire sauce and mix thoroughly, then take off the heat and leave to cool. When the mixture has cooled sufficiently so as to prevent the egg from cooking, beat in the whole egg and yolk.
When you are nearly ready to serve, preheat the oven to 180°C/gas 4. Spread the rarebit mixture over the sourdough slices, place on a baking tray and put in the oven for 8–10 minutes, or until golden brown on top and slightly crispy underneath. Cut each slice in half.
Serve the soup in bowls with a few thyme leaves, a sprinkling of paprika and the rarebit on the side.
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