Tomato apple soup

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Vegetables

By Food24 November 03 2009
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Ingredients (10)

50.00 ml butter
1.00 onion — medium, chopped
2.00 tomatoes — peeled, quartered
4.00 celery — sliced into 5cm pieces
2.00 green apples — quartered
65.00 ml sherry — dry
nutmeg — and ginger, ground
1.00 ml salt
freshly ground black pepper
500.00 ml stock — chicken
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Method:

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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