Carrot & Apple Soup With Marjoran Recipe
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Ingredients : Carrot & Apple Soup With Marjoran Recipe
2 large Onions, peeled and chopped
2 tbsp Sunflower oil
15 g Butter (1/2 oz)
4 Apples (Cox's orange or similar), unpeeled, cored and chopped
8 medium Carrots, peeled and chopped
1 tsp Salt
1 tbsp Fresh marjoram leaves
Black pepper, freshly ground
1 1/4 liter Water (2 pints)
Soften the onions in sunflower oil in a heavy, covered pan. Add the
butter and the carrots and continue softening for 10 to 15 minutes
(the onions does not brown !); then add the apples. Soften for
another 5 to 10 minutes, stirring occasionally, until the apples have
begun to desintegrate. Cover with the water, bring to a boil and
simmer for 20 to 30 minutes. Allow to cool slightly, then liquidize,
adding the salt, black pepper and marjoram before you do so.
From: Brigid Allen, The soup book, M Papermac 1993, ISBN
0-333-58224--1
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