Friday, 30 September 2011
Celery, tomato and apple soup (2 colours)
Butter - 50 g
Onion - 1 large, chopped
Bramley apple - 1 large, core removed and quartered (not peeled)
Tomatoes - 430 g, quartered
Celery - 2 large sticks, chopped into 2 inch pieces
Ground ginger - pinch
Ground nutmeg - pinch
Vegetable stock - 570 ml
1) Melt the butter in a large saucepan. Add the onion and cook until softened. Add the apple, tomatoes, celery, ginger and nutmeg to the pan and stir well.
2) Place two layers of greaseproof paper over the contents of the pan and cover with a lid. Simmer on low for 1 hour, stirring occasionally to prevent sticking.
3) Remove the paper, add the stock and stir and then transfer to a blender. Blend until smooth and serve hot. Serves 4.