Tomato soup with apples

1. Peel and chop onion.

2. Sauté the onion in a pan with 10 g butter without browning. Add peeled tomatoes, remaining butter and cook for 5 minutes. Pour 50 cl water. Salt and pepper and add sugar. Continue cooking on low heat for 20 minutes.

3. Wash apples, remove core and seeds and cut into small cubes. Pour half a lemon juice, mix and set aside.

4. Stir cornstarch in a glass of cold water.

5. Blend the tomato soup and filter it through a sieve. Put it back in the pan, add the cornstarch and bring to a simmer.

6. Divide the soup into 6 bowls. Sprinkle with diced apples. Serve immediately.

Photo credit: Sucré Salé