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.
Calories 224 Calories from Fat 121
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 34.1 mg11.4%
Sodium 454.5 mg18.9%
Total Carbohydrates 21 g7.1%
Dietary Fiber 3.6 g14.2%
Sugars 11.8 g
Protein 4 g9%
Vitamin A 21% Vitamin C 22.4%
Calcium 4.4% Iron 4.2%
*Based on a 2000 Calorie diet