| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Ethnic |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Tomatoes |
| 225 |
g |
Onions |
| 450 |
g |
Cooking apples |
| 600 |
ml |
Chicken stock |
|
|
Salt and Pepper |
|
|
Chives for garnish |
|
|
Cream |
INSTRUCTIONS
Place the tomatoes in boiling water for 2-3 minutes then in cold water. The
skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions
and apples. Place the tomatoes, onions and apples with the stock in a
saucepan. season. Bring to the boil and simmer for 20 minutes until the
onions are soft. Puree the mixtureand then sieve to remove the tomato pips.
The soup should be completely smooth. serve hot garnished with chives and
cream or chilled.
From: Country Cooking - Recipes from Wales by Sian Llewellyn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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