Pea and apple soup
Ingredients
- 350 g onions, chopped
- 2 apples, peeled, cored and chopped
- generous knob of butter
- 5 tbsp vermouth (such as Noilly Prat or Martini)
- 500 ml vegetable (or chicken) stock
- 200 ml milk
- 250 g peas (frozen, fresh or tinned)
- 100 ml cream
- salt
Method
- In a saucepan, melt butter over moderate heat. Add onions, sweat for a few minutes, add apples, sweat for a few more minutes. Add vermouth, stock and milk, bring to a gentle boil, simmer for 20 minutes. Add peas, simmer for a couple more minutes. Remove from heat, blend to a smooth consistency. Pass through a fine-meshed sieve, add cream, adjust thickness as referred, season to taste.