I was recently asked, along with some other food writers/bloggers to try to come up with some recipes using Applewood spreadable. Applewood is a range of British cheddar cheese famed for its smoky flavour and added paprika, I have used the cheese before but not Applewood spreadable, which is a soft cheese spread which is new to the market. The 'spreadable' has a distinctive smoky flavour to it, perfect for autumn recipes and this time of year.
I adore cheese in soup but I like it best when the cheese is added to the soup at the point of serving, this means you get the full creamy, cheesy, unctuous hit right there in the middle of your soup and I just love that.
Applewood spreadable is perfect for this as its melts into the soup, no need to add cream or creme fraiche this does all the work for you. You could make this soup with any veggies you have to hand, and use vegetable stock if you prefer. Don't forget to make some cheese toasts to go with the soup, its a perfect combination.
knob of butter
2 rashers smoked bacon chopped
1 onion chopped
1 stick celery chopped
1 carrot chopped
1 small piece of swede chopped
2 small potatoes chopped
half a celeriac chopped
the inside of a small pumpkin
1 leek sliced
1 red chilli de seeded and finely chopped
sea salt and black pepper
one and a half pints chicken stock
2 slices wholemeal bread
half tub Applewood spreadable (a smoked cheese spread)
If you want to serve this in a pumpkin (looks very impressive if you have guests) then start by hollowing out the pumpkin. Once this is done dry it with some kitchen roll and rub some olive oil round the inside and outside of the top and pumpkin itself. Place on a baking tray and bake for about 45 minutes in 160C oven. Allow the pumpkin to cool.
1. Melt the butter in a pan and fry the chopped smoked bacon until golden, add the onion, celery, most of the chilli (save some for a final flourish) and carrot. Sweat the veggies for about 5 minutes and then add the remainder of the chopped veg.
2. Cover with the chicken stock and season. Bring to a boil then turn down the heat and simmer for about 10 minutes (until the veg is cooked but not soft).
3. Using a hand blender give the soup a bit of a blend but leave it chunky and with some texture. Taste the soup and add more seasoning if needed.
5. To serve, ladle the soup into the pumpkin then add a dessert spoon of Applewood spreadable into the soup, add another ladle of the hot soup on top, this will melt the cheese and make the soup creamy, smoky, cheesy and gorgeous. Sprinkle a few bits of chilli on top.
6. Add the toasted cheese toasts on the side to give an extra cheesy hit. Grab a spoon and tuck in!
N.B. I (along with other food bloggers) was sent a hamper of lovely things to come up with recipes with Applewood spreadable. The views expressed on this product are entirely mine.