Cawl Tomato Ac Afal Welsh Tomato And Apple Soup Recipes

APPLE BACON TOMATO SOUP

Steps:

• In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
• In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
• In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
• Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.

TOMATO & BRAMLEY APPLE SOUP

Steps:

• Take your pan and add your tomatoes, apples, garlic cloves, oil, salt, pepper and water. Bring to the boil and let it simmer away under a tightly fitting lid for 20 minutes or so. It doesn’t particularly matter if you over cook or under cook the apples and tomatoes, although the apples, tomatoes and garlic should have lost their shape a bit.
• Using just and ordinary spoon skim the top of your soup to get rid of and of the scum which may have formed on the top.
• Add the puree, sugar and basil. Mix in. Then transfer to a food processor (you may have to do this is batches) and then whizz until smooth. Give the soup a quick taste, and then season to taste. Reheat until ready to serve and then serve in generous bowls with warmed crusty bread and butter-pure cosy bliss.

APPLE AND TOMATO CHUTNEY

Steps:

• Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
• Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
• Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

APPLE BACON TOMATO SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
• Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
• In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
• Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.