Miller Howe Tomato Apple And Celery Soup
|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Cup (32 tbs), finely chopped|
|Tomatoes||2 1⁄2 Cup (40 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Chicken stock||3 3⁄4 Cup (60 tbs)|
|Heavy cream||1 Teaspoon (Leveled), whipped|
In a heavy-based saucepan, melt the butter and saute finely chopped onions until golden.
Add the tomatoes (if small do not remove the stalk but just wipe clean as there is a lot of flavour in the item and add stalk), wipe the apples, quarter; wash the celery and add it roughly chopped.
Add the sherry along with the salt and freshly ground pepper.
Cover and simmer for about an hour, stirring from time to time to make sure nothing is being caught in the bottom of the pan
Add the chicken stock.
Whirl in blender and pass through a sieve (there is nothing worse than guests finding themselves with a lot of stringy celery in their mouths so do take time and patience with this part of the recipe).
WHEN NEEDED gently reheat (takes about 20 minutes over a low heat).
CHECK SEASONINGS and serve garnished with apple slices and a dollop of heavy cream.
Fresh chives add flavour to this soup or if not available freshly chopped parsley.