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Tomato, Celery & Apple Soup

Last January I devised a recipe for curried parsnip soup which has proved to be very popular and I think this year’s recipe will be the same. It’s one of my favourites, the combination of ingredients gives a lovely flavour which is quite different from an ordinary tomato soup.


  • 50g (2oz) butter
  • 1 medium onion
  • 350g 12oz) celery
  • 1 cooking apple
  • 1 can chopped tomatoes
  • 4 tablespoons sherry
  • 900ml (1 1/ 2 pts) chicken stock
  • salt and pepper to taste


Chop the onion, wash and chop the celery. Peel, core and chop the apple.

In a large pan melt the butter and gently fry the onion for a few minutes to soften but not brown.

Add the celery, apple, can of tomatoes and the sherry. Cover and cook for 5 minutes over a low heat then add the chicken stock and simmer for 45 minutes.

Purée in a food processor or blender. Season with salt and pepper to taste.

Serve with a piece of celery leaf on top.

Note: this is also delicious served cold in the summer.

Posted in Recipes on Jan 01, 2011