 |
|
Carrot and Apple Soup with Marjoran
Servings: 4
2 lg onions, peeled and chopped
2 tb sunflower oil
15 g butter (1/2 oz)
4 apples (Cox's orange or similar), unpeeled, cored and chopped
8 md carrots, peeled and chopped
1 ts salt
1 tb fresh marjoram leaves
black pepper, freshly ground
1 1/4 l 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.
|
|
Carrot Apple