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A bit like the tomato soup, but with apples as well. I know apples aren’t very much in season, unless you are the old-fashioned type who carefully stores apples for a long time, but this makes a nice light soup for a mild day.

I used two apples and a pouch of bought chicken stock. I had some passata left over from pizza making, but it wasn’t enough, so I added some more, until it looked tomato-ey enough.  Passata is excellent for cooking.  Also, butter, onion, sugar, herbes de Provence, black pepper, a little salt.

John had bought some corn-bread from a market in Piccadilly Gardens, which went very nicely.

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