Autumn leaves – soup and a cobbler

My soup comes from the back catalogue and I make no apology for repeating it – if you'd like the recipe check out the Soup label Sunday 3 February 2019 Veggie or not – take 2! - Carrot, Coriander and Chickpea Soup is the perfect vehicle to “hold” a cobbler or a dumpling for that matter – it's thick, rustic and substantial and called a “rib sticker” from my neck of the woods.

I found the cobbler recipe – tweaked – in the September issue of Waitrose Food :

Cheese & Onion Cobbler

2 medium onions, finely diced

15g of unsalted butter

1

dessertspoon of rapeseed oil

a pinch of salt

The cobbler topping

375g self raising flour

1 tsp baking powder

½ tsp sea salt

75g unsalted butter – diced and chilled

250ml milk – I used semi-skimmed

125g Gruyere, coarsely grated

Method

For the onions

Using a medium sized frying pan, melt the butter and rapeseed oil, add the onions and salt and cook on a medium to low heat for 15 minutes, stirring until soft and golden. Set aside to cool.

For the cobbler

Using a large mixing bowl add the flour, baking powder, salt and butter and rub in with your fingertips until you've got a breadcrumb texture. Add the milk, cheese and onions and stir with round bladed knife until just combined. Spoon large blobs on to the top of your gently simmering soup. It will help if your blobs are of a similar size so that they cook consistently. The recipe says 14 – cook for 25-30 minutes until the cobbler is golden brown.

Sounds like a great theory, now it's time to put it into practice!