1. Strain the cream through a fine sieve into the egg mixture.

2. Press the raspberries through a fine sieve to form a puree.

3. Strain marinade through a fine sieve, reserving onions and marinating juices separately.

4. Cook a few tart apples along with a sprig or two of mint and strain through a fine sieve.

5. Put the soup in a food processor or blender, or push through a fine sieve, and return to the pan.