INGREDIENTS
o 2 T groundnut oil
o 225 g / 8 oz onions, finely chopped
o 225 g / 8 oz potatoes, finely chopped
o 225 g / 8 oz mushrooms finely chopped
o 600 ml / 1 pint vegetable stock
o 300 ml / 1/2 pint apple juice
o Salt and freshly ground black pepper
o 4-6 T Calvados (or brandy)
o Soya cream for garnish (optional)
METHOD
Heat the oil in a saucepan and fry the onions until starting to brown. Add the potatoes and mushrooms and cook gently for 5 minutes.
Add the stock and apple juice to the saucepan, bring to the boil and simmer for 20-30 minutes. Allow to cool and then blend until smooth in a blender for food processor.
Return the pureed soup to a clean pan and gently reheat. Season and stir in the Calvados. Serve garnished with a swirl of soya cream, if desired.