This is a recipe adapted from Delia’s Complete Cookery Course. Adapted in that Delia adds 60ml of dry sherry and uses chicken stock. I just went ‘dry’ i.e no sherry and used vegetable stock.
It seemed a good soup to make at this time of year when tomatoes and apples do a bit of seasonal baton passing.
- I used 1 small onion (finely chopped), 3 tomatoes & 1 large eating apple (all quartered) and 3 sticks of celery (chopped).
- Melt 50g of butter in a pan – into which the onion goes – to gently cook for 10 minutes. Then the tomatoes, apple and celery go in . Joined by freshly grated nutmeg, pinch of ground ginger, salt and pepper (and sherry if using). And then in Delia meets Blue Peter – cut out a couple of circles of parchment paper, the same diameter as the pan – pop them on top of the veg and then put the pan lid on. Simmer on a very low heat for an hour. Occasionally take off the lid, peel back the paper and move the veg around and replace paper and lid. (The apples respond satisfyingly well to being mushed with a wooden spoon.) At the end of the hour add in one pint of vegetable stock.
- Blend and reheat to eat.
I wasn’t forward thinking enough – but given the apple, tomato and celery affinity to cheese – this would surely be lovely with hunks from one of those cheese topped loaves …..
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So, was it tasty? It looks and sounds delicious.
Yes. It’s not a strong flavoured soup but quite light and refreshing. I think a lunchtime bowl would add something to anyone’s day ! And as the veggies only need roughly chopping it’s quick to make.