Apples from Europe – high quality apples


Cream of tomato soup with apple


2 tablespoons butter
1 tablespoon olive oil
1 small onion
1 carrot
1/2 red pepper
1 can of peeled tomatoes
1 cup tomato sauce (passata from a carton or bottle)
500 ml vegetable consommé
1/2 apple
sea salt and freshly-ground black pepper
1/4 cup cream 30%
black olives and rucola for decoration


In a pot melt the butter with olive oil, add diced onion along with peeled and thinly-sliced carrot and diced red pepper. Sprinkle a bit of salt and simmer on low heat, covered, for 15 minutes until the vegetables soften a little. Stir from time to time. Add the tomato pieces from the can without skin or stem. Pour in the tomato sauce and the consommé. Boil, cover and simmer under cover for about 15 minutes. Finally added the peeled apple cut into pieces. Cook for another 5 minutes. Mix the soup until smooth and creamy with a blender. Add salt and pepper to taste. Before serving, mix with the cream. Serve with macaroni, rice or croutons.