Title: Celery, Apple and Tomato Soup
Categories: Appetizers, Fruits, Soups
Yield: 6 Servings

3 oz Butter
8 oz Onions Or Leeks; Chopped
2 lb Celery; Chopped
3 pt Chicken Or Veal Stock
2 lb Very Ripe Tomatoes; Chopped
1 lb Bramley Apples; Peeled And
-Chopped
Salt

----------------------------------GARNISH----------------------------------
2 Eating Apples; Chopped
Croutons
Double Cream; (Optional)

Melt the butter in a large pan and gently soften the onions or leeks,
carrots and celery for 15 minutes or so, with the lid on. Add the stock,
tomatoes, apples and season to taste with salt and pepper. Simmer gently
for 30 minutes.

Puree the soup in a food processor or blender then pass the puree through a
sieve. Return the soup to the pan and reheat. Check the seasoning and serve
garnished with peices of chopped apple and croutons and a little cream, if
liked.

NOTES : Typed in from " A Feast of Floyd"

Recipe by: Keith Floyd

Posted to MC-Recipe Digest by Dan Freedman on
Mar 14, 1998