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.