Instructions: Melt the butter in a large heavy base saucepan.

Add the onions and celery and cook for 5 minutes on the boiling platestirring occasionally until the onion is soft and golden.

Add the crushed garlic and apples and cook for a further 3 minutes then stir in the tomatoes apple juice and vegetable stock. Bring the soup to the boil and simmer uncovered for 30 to 40 minutes in the simmering ovenuntil the vegetables are tender.

Cool the soup slightly then puree in batches in a food processor or liquidiser until smooth.

Push puree through a fine sieve.

Return the soup to the wiped out pan. Bring back to the boil add a pinch of sugar and adjust the seasoning.

Garnish and serve.

For a richer testing soup replace the apple juice with the same quantity of medium cider. If using a food processor you may wish to reserve part of the liquid (either juice or stock) to add after the soup has been pureed. Food processors are better pureeing thicker rather than thinner mixtures

Serves 6

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