Categories: Soups/stews, Ethnic 
      Yield: 1 servings 
  
    450 g  Tomatoes                                 Salt and Pepper 
    225 g  Onions                                   Chives for garnish 
    450 g  Cooking apples                           Cream 
    600 ml Chicken stock                   
  
  Place the tomatoes in boiling water for 2-3 minutes then in cold water. The 
  skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions 
  and apples. Place the tomatoes, onions and apples with the stock in a 
  saucepan. season. Bring to the boil and simmer for 20 minutes until the 
  onions are soft. Puree the mixtureand then sieve to remove the tomato pips. 
  The soup should be completely smooth. serve hot garnished with chives and 
  cream or chilled. 
   
  From: Country Cooking - Recipes from Wales by Sian Llewellyn.