Cheese soup

1. Peel and halve the onions and put them in the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug.
2. Add the soft chopped butter and, the measuring beaker not inserted, stew with the roast button/120 °C/3 minutes. Add the flour and, with the measuring beaker in place, heat up for 1 minute/100 °C/speed setting 1.
3. Remove the rind from the cheese, and cut into 4-cm dice. Add to the onions in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug, add the beef stock (at room temperature) and, with the measuring beaker in place, simmer for 10 minutes/100 °C/speed setting 1. Add cooking cream and milk (both at room temperature), ¾ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, continue to simmer for 10 minutes/100°C/speed setting 1.
4. Then, with the measuring beaker in place, blend for 40 seconds/speed setting 4–8, increasing the speed gradually. Wash the chives, shake dry and snip into small rolls.
5. Serve the soup sprinkled with chives and deep-fried onions.

TIPS

To make a vegetarian version, use vegetable stock instead of beef stock.

You can also add extras to the soup such as fried mushrooms or rendered diced bacon, or serve with fresh farmhouse bread.