Tomato Apple and Celery Cream Soup
|Chicken stock/Turkey stock||1 Pint (570 Milliliter)|
|Onions||4 Ounce, finely chopped (110 Grams)|
|Tomatoes||6 Ounce, quartered (175 Grams)|
|Apples||6 Ounce, quartered, use the cores as well (175 Grams)|
|Celery stalks plus leaves||6 Ounce, cut into 2 inch lengths (175 Grams)|
|Butter||2 Ounce (50 Grams)|
|Dry sherry||2 1⁄2 Fluid Ounce (60 Milliliter)|
|Freshly milled black pepper||To Taste|
|Freshly grated nutmeg||1 Teaspoon|
|Ground ginger||1 Pinch|
|Apple slices||4 (For Garnish)|
|Fresh chives||2 Teaspoon, snipped (For Garnish)|
1 In a large, heavy pan melt the butter.
2 Add in the onion and cook gently until golden, making sure that they don't burn or catch on the bottom.
3 Pour in the sherry, vegetables, fruit, spices and seasoning to the pan.
4 Place a double thickness of greaseproof paper ,dampened with cold water over the ingredients, and cover the pan with a lid.
5 Simmer gently for about 1 hour.
6 Add in the stock to the contents of the pan, and stir.
7 Transfer the soup to a liquidiser and blend.
8 Press the soup through a sieve, and return to a clean pan.
9 Re-heat, and correct the seasoning.
10 Pour into warmed soup bowls, and garnish each serving with an apple slice and some snipped chives.
11 Serve with croutons.