“Knowledge is knowing a tomato is a fruit.
Wisdom is knowing not to put it in a fruit salad.”
Maybe a tomato and a fruit shouldn’t meet in a salad, but they were made to meet in a soup! Don’t let the ingredient list scare you off! The apple , celery and tomato in this soup sing together of bright flavor and crisp weather. It makes the perfect first course to any holiday meal. It is creamy in texture thanks to pureeing the ingredients, but it’s not heavy, leaving you ready to tackle the next course.
Try it and tell me if I’m not right!
Fall Farmer’s Market Soup
1 Granny Smith Apple, cut into quarters, seeds discarded
1/4 C Butter
3/4 C Chopped Red Onion
1/4 C Chopped Shallot
1 Tomato, cut into quarters
3 Stalks Celery, with leaves, cut into 2 inch pieces
1/3 C Dry Sherry
1/2 t nutmeg
1/2 t ground ginger
2 C Chicken Broth
1/2 t salt
Freshly ground pepper to taste
Snipped Fresh Chives
Heat the butter over medium low heat. Add the onions and shallots. Cook until lightly brown. Spread them evenly over the bottom of the pan. Add the apple quarters, tomato quarters and celery pieces. Nestle them in so they touch the bottom of the pan. Cover pan and reduce heat to simmer. Let simmer for 1 hour, checking as infrequently as possible to make sure the fruits and veggies aren’t sticking to the bottom of the pan. (You want to keep as much of the moisture in the pan as you can.)
After the fruit and vegetables have simmered, add the broth and cook, uncovered, an additional 2 to 3 minutes. Remove from heat and process in small batches with either a blender, a food processor, or a hand blender, until pureed. Reheat the soup and taste. Adjust seasonings if need be. Ladle into bowls and top with additional apple and chives.
Makes 4 (1 Cup) Servings