Thursday 29 November 2012


APPLE AND ONION SOUP                    (4 SERVINGS)

Apple 3nos
Onions 3nos
Butter 20gms
Flour 20gms
Milk 400ml
Cinnamon 1 stick
Stock 300ml
Paprika a pinch
Salt and pepper to taste
Cream 25ml

GARNISH – Whipped cream and sprigs of mint


Slice apples and onions. Melt butter in a pan, sauté onions until golden brown. Add apples, cinnamon, cover and cook over slow fire for 10 minute. Add flour, stir for 1 minute. Add in milk, stock and paprika. Bring to a boil, remove scum, reduce heat and simmer for about 20 minutes. Strain the liquid. Reserve. Remove cinnamon and puree the apples. Add back to the soup. Reboil. Season with salt and pepper. Stir in cream. Transfer to soup bowls. 
Serve hot, garnished with cream and sprig of mint.

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