Ingredients 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
Methods 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.