450 g Tomatoes
225 g Onions
450 g Cooking apples
600 ml Chicken stock
Salt and Pepper Chives for garnish Cream Place the tomatoes in boiling water for 2-3 minutes then in cold water. The skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions and apples. Place the tomatoes, onions and apples with the stock in a saucepan. season. Bring to the boil and simmer for 20 minutes until the onions are soft. Puree the mixtureand then sieve to remove the tomato pips. The soup should be completely smooth. serve hot garnished with chives and cream or chilled. From: Country Cooking – Recipes from Wales by Sian Llewellyn.