Carrot and apple soup with marjoran
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions, peeled and chopped |
| 2 | tablespoons | Sunflower oil |
| 15 | grams | Butter (1/2 oz) |
| 4 | Apples (Cox's orange or similar), unpeeled, cored and chopped | |
| 8 | mediums | Carrots, peeled and chopped |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Fresh marjoram leaves |
| Black pepper, freshly ground | ||
| 1¼ | litre | Water (2 pints) |
Directions
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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