Yield: 4 Servings
Measure | Ingredient |
---|---|
2 larges | Onions, peeled and chopped |
2 tablespoons | Sunflower oil |
15 grams | Butter (1/2 oz) |
4 \N | Apples (Cox's orange or similar), unpeeled, cored and chopped |
8 mediums | Carrots, peeled and chopped |
1 teaspoon | Salt |
1 tablespoon | Fresh marjoram leaves |
\N \N | Black pepper, freshly ground |
1¼ litre | 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