FOOD + DRINK

Warm up with Loxtonia Soup & Cider Saturdays in the Ceres Valley

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Experience winter in all its glory in the Ceres Valley with Soup & Cider Saturdays at the Loxtonia Cidery during the entire month of July.

With the first snowfall on the upper reaches of the Matroosberg already reported, snow seekers can expect a spectacular Ceres winter wonderland this year. Be sure to pop in at Loxtonia apple farm, the home of Loxtonia Cider, to warm up with a steaming bowl homemade butternut soup with one or more of their delicious ciders. Made with 100% freshly pressed and naturally fermented home-grown apples, Loxtonia has an award winning cider for every taste from dry and crisp to mellow and tangy, and everything in between. There are even two non-alcoholic ciders for designated drivers.

The beer-styled Loxtonia Pale Amber is the ideal cider to enjoy with butternut soup. Its smooth texture, nuances of caramel and polished apple finish meld beautifully with the soup’s thick and creamy texture and hearty taste.

Having spent over 30 snow-capped winters on their apple farm, the Whitfields of Loxtonia, know a thing or two about keeping snug on the chilliest of days. Their trusty family butternut soup recipe is just what you need when coming to see the snow or on a winter weekend escape from the city.

If you are a keen hiker, build up an appetite before tucking into your soup & cider on a family friendly 6km hiking trail through apple orchards and the magnificent winter mountain scenery. Starting and ending at the Loxtonia tasting room, the one-hour trail is easy to follow with plenty of direction markers showing the way. After the walk, while the adults enjoy their cider, Alpacas and horses in paddocks adjacent to the tasting room will keep the littles ones enthralled. 

Loxtonia’s Soup & Cider is served every Saturday from 10h00 to 16h00 starting on 2 July at R30 a bowl including a bread roll. The Loxtonia hiking trail is open daily and is free for visitors to the tasting room.

 Whitfield Family Butternut Soup Recipe

Ingredients

3 tbsp butter
2 onions chopped
2 cups butternut, cleaned & chopped
1 large Granny Smith apple, peeled & chopped
3 tbsp flour
1-2 tsp curry powder
Pinch of nutmeg
3 cups chicken stock
1½ cups milk
Grated rind & juice of 1 orange
A pinch salt, pepper & sugar
A dollop of cream per serving
Chopped parsley

If you are lactose or gluten intolerant or vegan, the following substitutes can be made:

1½ tbsp corn flour
3 cups vegetable stock
1½ cups almond milk
A dollop of coconut cream per serving

Method

Sauté the onions in butter (or oil) until soft and flavourful. Add the butternut, apple, orange rind and juice to the onions to absorb and develop in flavour (about 3 minutes), stirring from time to time. Add the flour, curry powder and nutmeg, blending with the vegetables.

Add the stock and milk. Simmer slowly for 15-20 minutes, until the vegetables are tender.

Liquidise the solids in a food processor or rub through a sieve. Taste, then add salt, pepper and a pinch of sugar. Serve topped with a dollop of cream and a sprinkling of parsley.

Handy tips

This soup improves with time so prepare a day or two in advance if you can and keep refrigerated. Make a large batch and freeze it for the winter.

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