RENVYLE APPLE AND ONION SOUP

Ingredients:

6 onions, peeled and chopped finely

6 apples, peeled, cored and chopped finely

2 shallots, peeled and chopped finely

110g / 4 oz butter

600ml / 1 pint chicken stock

300ml / ½ pint apple juice

3-4 spring of fresh thyme

3 tbsp fresh parsley, finely chopped

150ml / 4 fl oz cream

Method:

Melt the butter in a large pot and cook the apples, shallots and onions for about 5 minutes (until soft, but not browned). Add the stock, parsley, thyme and apple juice; simmer for about 20 minutes. Cool a little, remove the thyme sprig stems, then whiz in a food processor or puree through a food mill. Return to the pot, add the cream and reheat gently to simmer for five minutes. Do not allow it to boil. Taste for seasoning and serve in warmed soup plates with a sprinkling of the remaining parsley and some freshly baked brown bread.