Scottish Love Apple and Wine Soup!

Scottish Love Apple and Wine Soup!

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Even just for a minute... Love apple is a traditional name for tomato, although nobody seems sure why. There are a lot of theories on the internet but none of them have any credible source so I assume they're just people writing stuff. This gorgeous and rich love apple soup is roasted for extra rich heartiness, perfect with crusty bread for a warming Autumn meal. May on Gormandize with A-dizzle and K-bobo is all about Scottish Food. I'm featuring the cuisine of a different country (in a vegan form!) every month. So far we've done Croatia, Chad, Bosnia and Iran. All were delicious and you should check out all the recipes in the archive. This month a reader has suggested that we do Scotland - which was posed as quite a challenge since Scottish cuisine is famed for its meatiness! I was pleasantly surprised to discover several non meat dishes (not a lot, but some!) and lots of delicious desserts! So it may be more a month of sweets than savouries this time! This soup also rather neatly ties into the next Holiday Recipe Club. The theme ingredients for the Cince de Mayo hop (something which I know very little about) are dulce de leche, chorizos and tomato. That obviously doesn't leave me much choice- so tomatoes it is! Preheat the oven to 180 degrees.2. Cut the tomatoes in half and place on a baking tray. Drizzle with olive oil and roast for 20 minutes.3. Put the vegetable stock, onion, garlic, carrot, celery and tomato paste in a soup pot. Add the wine and simmer for a further 10 minutes. Add the roasted tomatoes and any juices left on the tray.5. Blend the soup until very smooth and press through a strainer. Use a spoon to press all the liquid out of it and you should only be left with 1-2 tablespoons of thick paste at the end (mostly tomato skin and seeds), you can discard this.6.

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