Tomato Apple and Celery Cream Soup Recipe
Ingredients
| Turkey chicken | 1 Pint | |
| Onions | 4 Ounce | |
| Tomatoes - 5-€”6 oz (150-175 g) , quartered, use the stalks as well | ||
| Apples - 5-€”6 oz (150-175 g) , quartered, use the cores as well | ||
| Celery leaves | 4 | |
| Butter | 2 Ounce | |
| Dry sherry - 2 1/2 fl. oz (60 ml) | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1 To taste, milled | |
| Nutmeg - Freshly grated | ||
| Ground ginger | 1 Small | |
| Apple slices and | ||
| Fresh chives - snipped, to garnish | ||
Directions
MAKING
1 In a large, heavy pan melt the butter.
2 Add in the onion and cook gently until golden, making sure that they don't burn or catch on the bottom.
3 Pour in the sherry, vegetables, fruit, spices and seasoning to the pan.
4 Place a double thickness of greaseproof paper ,dampened with cold water over the ingredients, and cover the pan with a lid.
5 Simmer gently for about 1 hour.
6 Add in the stock to the contents of the pan, and stir.
7 Transfer the soup to a liquidiser and blend.
8 Press the soup through a sieve, and return to a clean pan.
9 Re-heat, and correct the seasoning.
SERVING
10 Pour into warmed soup bowls, and garnish each serving with an apple slice and some snipped chives.
11 Serve with croutons.
1 In a large, heavy pan melt the butter.
2 Add in the onion and cook gently until golden, making sure that they don't burn or catch on the bottom.
3 Pour in the sherry, vegetables, fruit, spices and seasoning to the pan.
4 Place a double thickness of greaseproof paper ,dampened with cold water over the ingredients, and cover the pan with a lid.
5 Simmer gently for about 1 hour.
6 Add in the stock to the contents of the pan, and stir.
7 Transfer the soup to a liquidiser and blend.
8 Press the soup through a sieve, and return to a clean pan.
9 Re-heat, and correct the seasoning.
SERVING
10 Pour into warmed soup bowls, and garnish each serving with an apple slice and some snipped chives.
11 Serve with croutons.
Chef
