Ingredients
250g tomatoes remove stalks but keep whole
250g apples, leave the skins, cut into 4 but leaving the cores
250g celery, its fine to the head end
25g butter
225g onion chopped
150ml dry sherry
¼ tsp of ground nutmeg
A pinch of ground ginger
Freshly ground black pepper
1 litre of stock, Use marigold vegetable bouillon or make your own stock, turkey stock would be great!
Method
- Melt the butter in a large pan
- Add the onions and sauté until golden brown
- Add the tomatoes, apple and celery, sherry, half the stock and bring to the boil and simmer very gently for an hour
- Liquidize and pour through a sieve
- Garnish with fresh chopped chives
