Meat soup-puree with apples and tomatoes
4 servings
180 minutes
Meat puree soup with apples and tomatoes is an amazing example of Spanish culinary ingenuity, where traditional ingredients are combined with unexpected flavor accents. The soup has a delicate texture and a harmonious blend of the sweetness of apples, the acidity of tomatoes, and the depth of meat broth. Lightly sautéing vegetables in butter adds subtle caramel notes to the dish, while spices enhance its rich flavor. This soup is perfect for warming up on cool evenings and can serve as both a hearty lunch or an elegant first course for dinner. Historically, such soups were popular in southern regions of Spain, where the combination of fruits and vegetables in meat dishes was seen as a way to highlight the natural richness of flavors. It is best served with crusty bread or soft rolls that perfectly complement its creamy texture.
1
Wash the meat, fill with cold water, and bring to a boil. Remove the foam, add salt, and cook until done. Take out the meat and chop it in a blender.
- Meat: 500 g
- Salt: to taste
2
Chop the carrot and onion and sauté in butter, adding flour.
- Carrot: 1 piece
- Onion: 1 head
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
3
Strain the broth and add the sautéed vegetables to it.
- Carrot: 1 piece
- Onion: 1 head
4
Peel the tomatoes, remove the skin from the apples, and slice them.
- Tomatoes: 3 pieces
- Apple: 2 pieces
5
Add tomatoes and apples to the soup and boil for 30 minutes. Blend the soup, add meat, salt, pepper, and bring to a boil.
- Tomatoes: 3 pieces
- Apple: 2 pieces
- Meat: 500 g
- Salt: to taste
- Ground black pepper: to taste