Cream of apple soup with thyme and pinot blanc
Ingredients (serves 4)
• ½ onion • 500 g Royal Gala • 50 g butter • 200 ml Pinot Blanc • 300 ml water • 10 sprigs of thyme • 200 ml cream • salt • freshly ground black pepper
For the presentation
Sprigs of thyme
Peel and dice the onions.
Peel, core and dice the apples small.
Sauté the onions in butter. Add the diced apple and continue cooking. Deglaze with the Pinot Blanc.
Baste the onions and apples with water, bring to the boil briefly, then simmer over low heat for about 20 minutes.
Remove the thyme leaves from the stem and add to the soup together with the cream. Reduce to a purée with a hand blender and filter if necessary. Season with salt and pepper.
Pour the soup into bowls and garnish with a little thyme.