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.