Switzerland is doing unusually well in the World Cup of football, knocking out Honduras last night 3:0, to go through to the next round. So here’s an unusual soup for the World Cup of Food to mark the occasion: Roast beef and apple wine soup.
The pairing of salty beef and sweet apples and carrots will tickle a new dimension on your palate. It is a strange (in a good way) combination of hearty, delicate and exquisite, and packed with rich flavours.
The key for success here is with the ingredients. Cristy Raad, our epic chef from Cardiff pulled out a red card for UK supermarket stock cubes. On no account should you consider using them for this recipe, nor poor quality apple wine, as you will ruin the dish, and it’ll all end in tears (just like it did for the Ecuador fans last night, after Switzerland helped ensure they were knocked out on points, along with that ref, and the coach (!), despite Ecuadorian rugby-like blood loss and courage … but I sorrowfully digress).