Ingreadient :

• 25g butter
• 3 roscoff onions
• 500ml chicken stock
• 200ml double cream
• Salt and pepper

To serve

• 75oml double cream, whipped with fresh nutmeg
• 15ml herb oil
• Toasted gluten free sourdough with grated cheddar cheese

Direction :

1. Place the onions onto a hot saucepan with the butter and cook until coloured. Then add the stock and cook for 5 minutes.
2. Add the cream to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
3. To serve – spoon into bowls, top with a drizzle of oil, micro coriander and cream. Sit the cheese on toast on the side.