Ingredients

Steps

• Melt butter in a saucepan and cook onions until soft and browned.
• Add cider and vinegar then boil until liquid reduces by half.
• Add thyme, bay leaf, stock, potato, and salt then simmer for 15 minutes.
• Remove the bay leaf and purée the soup until smooth.
• Season to taste with salt and black pepper.
• Mix butter, cream, Stilton, parsley, and chives in a bowl.
• Ladle soup into bowls and top with 15ml of Stilton butter.
• Garnish with fried onions and chervil.