tomato apple celery soup

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* Exported from MasterCook *

 

Tomato, Apple and Celery Soup

 

Recipe By :Louise Pickford

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 small red onion -- finely chopped

4 celery stalks -- finely chopped

1 garlic clove -- crushed

2 pounds ripe tomatoes -- peeled, seeded, chopped

1/3 cup dry white wine

2 tart ripe apples -- peeled, cored, coarsely chopped

2 1/2 cups water

1 tablespoon lemon juice

1 tablespoon sugar

1 tablespoon chopped fresh mint

1/2 cup half-and-half

salt and freshly ground black pepper

 

1. Heat the oil in a 2-quart saucepan and saute the onion, celery, and garlic

for 5 minutes. Stir in the tomatoes and wine, bring to a boil, and simmer

rapidly for 5 minutes.

 

2. Add the apples, water, lemon juice, sugar, and mint; bring to a boil, cover,

and simmer over low heat for 20 minutes.

 

3. Puree the soup until very smooth. Pass through a fine sieve and set aside

until completely cool.

 

4. Refrigerate the soup for at least an hour before serving. Stir in the

half-and-half until combined, season, to taste, and serve with Walnut and Poppy

Seed Loaf (see recipe).

 

VARIATION: Use yogurt cheese or creme fraiche instead of half-and-half,

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 223 Calories; 11g Fat (44.3% calories

from fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol;

74mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : I first tasted this soup, or a similar one, at a friend's house. It was

served hot and was delicious. I have adapted it by serving it chilled and adding

fresh mint. Try it either way -- both are wonderfully refreshing

 

Nutr. Assoc. : 0 0 0 0 0 0 3545 0 0 0 0 0 0