Pork and Apple Soup

The diced pork was sourced from a pork joint I roasted two days earlier. The ingredients were: roast pork, roasted red pepper (bought commercially, preserved in vinegar, with garlic), Three dessert spoonfuls of already prepared stewed apple, a large Spanish onion, two teaspoonfuls of tomato puree, ham stock, diced garlic, black pepper, and half a teaspoonful of paprika.

Relatively simple to prepare - the pork, the red pepper and the chopped onion were all added to boiling water at the same time. Cooked until the chopped onions were tender (about 45 minutes at a medium heat under glass). Then I added the stewed apple, tomato puree, the ham stock, the black pepper, and the paprika.

Cook under glass at a low heat for a further fifty minutes or so, before serving. I used no herbs in this case, but oregano, basil and rosemary would be good options if you wish to improvise.