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.


  1. Sounds interesting - I can't imagine what it tastes like so I'll have to try it sometime.

    I'm curious to know what purpose the layers of greaseproof paper serve?

  2. The layers of greaseproof paper are to make the vegetables/fruit 'sweat'. I guess that means they retain more of their moisture or maybe their flavours?

    The taste of the soup is hard to describe, but I'd say the two strongest flavours are the apple and celery. Interestingly I remember you saying that celery soup was't worth bothering with, but it definitely works here.

    Would definitely recommend making it - for once it's a soup that doesn't require lots of chopping and it's my favourite soup of the year so far.