Recipe - Celery Apple And Tomato Soup

3 ounce Butter
8 ounce Onions Or Leeks; Chopped
2 pound Celery; Chopped
3 pt Chicken Or Veal Stock
2 pound Very Ripe Tomatoes; Chopped
1 pound Bramley Apples; Peeled And
Chopped
Salt

GARNISH
2 Eating Apples; Chopped
Croutons
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 then pass the puree through a
sieve. 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.

NOTES : Typed in from " A Feast of Floyd"

Recipe by: Keith Floyd

Posted to MCRecipe Digest by Dan Freedman dan@dfreedman.demon.co.uk on
Mar 14, 1998