Apple Soup of the Month

Yorkshire Greening
Copyright: bridget gillespie pomona pubications

Paradise Soup

Serves 4 - 6

Both apples and tomatoes have close associations with paradise. In the medieval walled garden, often called a paradise garden, the apple tree symbolised both temptation and sin as well as redemption. The tomato, a native of Peru, was called paradise apple in Germany and other Central European countries when it was introduced in the sixteenth century. In this soup, both fruit combine to form a heavenly, if unexpected alliance, with the sweetness of tomatoes and the tartness of apples. Sharp culinary apples that cook easily to a puree, such as Bramley's Seedling, Catshead or Yorkshire Greening are best for this.

2 apples, peeled, cored and chopped

2 x 400g (14oz) cans chopped tomatoes

2-3 tbsp olive oil

1 large onion, chopped

1 celery stalk, finely chopped

1 tbsp sugar

500ml (1pt) chicken or vegetable stock

1 tbsp balsamic vinegar or sherry

salt and pepper

2-3 tbsp fresh coriander or basil, finely chopped

Heat the oil in a casserole and saute the onion and celery. Sprinkle with sugar and let caramelise. When they have softened, add apples and chopped tomatoes. Simmer until the apples are soft. Puree. Add the stock and reheat. Adjust seasoning with balsamic vinegar or sherry as well as with pepper and salt.

Sprinkle with fresh coriander or basil and serve.

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	Apple Soup of the Month Yorkshire Greening Copyright: bridget gillespie pomona pubications Paradise Soup Serves 4 - 6 Both apples and tomatoes have close associations with paradise. In the medieval walled garden, often called a paradise garden, the apple tree symbolised both temptation and sin as well as redemption. The tomato, a native of Peru, was called paradise apple in Germany and other Central European countries when it was introduced in the sixteenth century. In this soup, both fruit combine to form a heavenly, if unexpected alliance, with the sweetness of tomatoes and the tartness of apples. Sharp culinary apples that cook easily to a puree, such as Bramley's Seedling, Catshead or Yorkshire Greening are best for this. 2 apples, peeled, cored and chopped 2 x 400g (14oz) cans chopped tomatoes 2-3 tbsp olive oil 1 large onion, chopped 1 celery stalk, finely chopped 1 tbsp sugar 500ml (1pt) chicken or vegetable stock 1 tbsp balsamic vinegar or sherry salt and pepper 2-3 tbsp fresh coriander or basil, finely chopped Heat the oil in a casserole and saute the onion and celery. Sprinkle with sugar and let caramelise. When they have softened, add apples and chopped tomatoes. Simmer until the apples are soft. Puree. Add the stock and reheat. Adjust seasoning with balsamic vinegar or sherry as well as with pepper and salt. Sprinkle with fresh coriander or basil and serve.
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