tomato celery and apple soup

sticky gingerbread

| Aga Recipes

Cooking receipe to make sticky gingerbread under category Aga Recipes. You may find some video clips related to this receipe below.sticky gingerbread150g preserved stem ginger in syrup plus 3 tbsp syrup from jar 1 large cooking apple about 225g (8 oz) 1 tbsp lemon juice 125g black treacle 125g golde

[ read more ]

Sauteed Chicken Breasts With Soy Glaze Japanese cooking recipe

| Japanese

Ingredients 1/2 cup soy sauce (low-sodium recommended) 1/3 cup water 1/4 cup mirin (sweet rice wine) 1 teaspoon minced fresh ginger 1 lb boneless skinless chicken breast, chopped 1 tablespoon olive oil Directions 1Cook the chicken in oil in a large skillet until done. 2Remove from the pan and

[ read more ]

Baked eggplants with Tomatoes
Garlic Recipe

| Greek

Type: Baked eggplants with TomatoesOnionsGarlic Free Cooking Recipe - Greek Wow! Ingredients / Directions Directions: * 4 slimelongated eggplantsabout 700 gr. * 150 ml olive oil * salt and pepper * 450 gr. onionsthinly sliced * 3-4 cloves garlicpeeled and sliced * 45

[ read more ]

Honey Soy Salmon Japanese cooking recipe

| Japanese

Ingredients 1 scallion, sliced fine 2 tablespoons reduced sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon minced fresh ginger 1 lb center-cut salmon fillet 1 teaspoon toasted sesame seeds Directions 1Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bow

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

Cooking receipe to make tomato celery and apple soup under category Aga Recipes. You may find some video clips related to this receipe below.

tomato celery and apple soup

275g onions

1 head green celery

400g cooking apples

50g butter

2 garlic cloves

2 x 400g cans plum tomatoes

300ml apple juice

450ml vegetable stock

pinch of sugar

salt and freshly ground black pepper

basil leaves to garnish

Roughly chop the onions and celery.

Peel core and roughly chop the cooking apples.

Melt the butter in a large heavy base saucepan.

Add the onions and celery and cook for 5 minutes on the boiling platestirring occasionally until the onion is soft and golden.

Add the crushed garlic and apples and cook for a further 3 minutes then stir in the tomatoes apple juice and vegetable stock. Bring the soup to the boil and simmer uncovered for 30 to 40 minutes in the simmering ovenuntil the vegetables are tender.

Cool the soup slightly then puree in batches in a food processor or liquidiser until smooth.

Push puree through a fine sieve.

Return the soup to the wiped out pan. Bring back to the boil add a pinch of sugar and adjust the seasoning.

Garnish and serve.

For a richer testing soup replace the apple juice with the same quantity of medium cider. If using a food processor you may wish to reserve part of the liquid (either juice or stock) to add after the soup has been pureed. Food processors are better pureeing thicker rather than thinner mixtures

Serves 6

Related Recipe