Celery, apple and tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Butter |
| 8 | ounces | Onions Or Leeks; Chopped |
| 2 | pounds | Celery; Chopped |
| 3 | pints | Chicken Or Veal Stock |
| 2 | pounds | Very Ripe Tomatoes; Chopped |
| 1 | pounds | Bramley Apples; Peeled And Chopped |
| Salt | ||
| 2 | Eating Apples; Chopped | |
| Croutons | ||
| Double Cream; (Optional) | ||
Directions
GARNISH
Melt the butter in a large pan and gently soften the onions or leeks, carrots and celery for 15 minutes or so, with the lid on. Add the stock, tomatoes, apples and season to taste with salt and pepper. Simmer gently for 30 minutes.
Puree the soup in a food processor or blender then pass the puree through a sieve. Return the soup to the pan and reheat. Check the seasoning and serve garnished with peices of chopped apple and croutons and a little cream, if liked.
NOTES : Typed in from " A Feast of Floyd" Recipe by: Keith Floyd
Posted to MC-Recipe Digest by Dan Freedman <dan@...> on Mar 14, 1998