Serves 4 750g shallots, peeled and chopped 4 large cooking onions, peeled and sliced Olive oil 4 cooking apples, peeled, cored and sliced 120g butter 250ml dry cider 1.5l chicken stock 550ml double cream Salt and black pepper 2 peeled and crushed garlic cloves Chives, chopped, for garnish Croutons
Cook the onion, garlic and shallot in a little olive oil and butter in a heavy-bottomed pan. Do not brown. Add most of the apples and all the cider, simmer until reduced. Add the stock and cream and simmer for 30 minutes. Cool slightly, puree in a food processor and pass through a sieve. Return the soup to the pan and bring to the boil. Season well with pepper and salt. Fry the remaining apple slices in butter until golden. Garnish soup with croutons, chives and fried apple.