1. In a large soup pot, melt butter over medium heat. Add ontions, garlic and a pinch of salt. Sautee for 10 minutes until pale and tender
2. Add apples, tomato paste, mustard, sambal, and white wine. Let wine reduce by half (5 to 7 min)
3. Add tomatoes and cider; bring to a boil. Reduce heat and simmer for an hour
4. Pour half the soup in a blender. Puree with one part of the cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 78 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.2mg||8 %|
|Sodium 550mg||19 %|
|Potassium 780.4mg||21 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 26.7g|
|Protein 3.4g||5 %|
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Calories per serving: 202
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