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RENVYLE APPLE AND ONION SOUP
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.







