14th Mar 2012 - 05:43
Ingredients
3 dessert apples 1 tsp finely chopped parsley 250g tomatoes 1 schooner dry sherry 50g flour 100g butter 1 medium onion 1½ litres chicken stock Salt and pepper
Preparation method
Peel and dice the apples, cover with water and a teaspoon of salt to keep the apples white. Finely chop the onion, skin and chop the tomatoes. Heat the butter in a thick-bottomed pan, sweat the onions, then add the tomatoes and the flour and cook to a brown, sandy roux. Add the stock, season and simmer for 10 mins. Drain the apples and rinse off any excess salt. Add the apples to the soup, along with the chopped parsley. Simmer until the apples are cooked, then add the sherry and serve immediately. Country of origin: Ecuador
Recipe courtesy of