This soup is not just a standard tomato soup. The apple and celery add to the flavour to make it a bit different. After it is puréed if you like a really smooth soup it can be passed through a sieve.
- 50g (2oz) butter or margarine
- 1 small onion
- 1 400g can of chopped tomatoes
- 500g (1lb) celery
- 4 small/medium green eating apples
- 4 tbsp dry sherry – optional
- 35 fl oz (1¾ pts) chicken stock
- 1 tbsp lemon juice
- salt & pepper
- a little chopped apple
- a few small celery leaves
- 2 tbsp single cream
Chop the onion and celery, peel, core and roughly chop the apple, saving a little for garnish if liked.
Melt the butter, cook the onion until softening. Add the tomatoes, celery and apples. Cover and cook over a low heat for 5 minutes. Add the stock and simmer for 30-40 minutes then purée in a food processor or with a blender. For a smooth soup pass through a sieve.
Add the lemon juice and salt and pepper to taste.
To serve: drizzle a little cream on the top of each bowl and sprinkle on a little chopped apple with a small celery leaf if available.
This can be served chilled in the summer.