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Tomato apple soup

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 11
Servings 0


  • 50
  • 1
    medium onion, chopped
  • 2
    medium tomatoes, skinned and quartered
  • 4
    stalks celery, sliced into 5 cm pieces
  • 2
    small green apples, quartered
  • 65
    dry sherry
  • pinch nutmeg and ginger
  • 1
  • ground black pepper
  • 500
    chicken stock
  • Garnish: dried apple slices (instructions below)


Melt the butter in a large pot and sauté the onion until lightly browned. Add the rest of the vegetables, the apples, sherry and seasonings and cover with wax paper. Place the lid on top and sweat gently for 10 minutes until the vegetables are buttery. Add the stock, cover and simmer until the vegetables are tender. Puree and press through a sieve to get rid of any stalks or pips. Pour into a clean pot and heat through. Season to taste and serve in warmed bowls, garnished with a dollop of cream or dried apple slices. Makes 800 ml soup. DRIED APPLE SLICES Cut apples into paper-thin slices. Preheat the oven to 100 ºC and lightly spray a sheet of wax paper with non-stick spray. Brush the apples slices with lemon juice and place on the wax paper. Bake for about 40 minutes or until dry. Leave to cool and store in an airtight container.

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