Added by Julian | Thu 18 Aug 2011 @ 13:39
3 oz Butter
8 oz Onions Or Leeks; Chopped
8 oz Carrots Chopped
2 Ib Celery; Chopped
3 pints Chicken Stock
2 Ib Very Ripe Tomatoes; Chopped or a tin of chopped tomatoes.
1 Ib Bramley Apples; Peeled And Chopped
Salt & freshly ground pepper
Double Cream; (Optional)
Melt the butter in a large pan and gently soften the onions or leeks, carrots and celery for 15 minutes or so, with the lid on. Add the stock, tomatoes, apples and season to taste with salt and pepper. Simmer gently for 30 minutes.
Puree the soup in a food processor or blender Return the soup to the pan and reheat. Check the seasoning and serve garnished with peices of chopped apple and croutons and a little cream, if liked.