Name: Carrot and Apple Soup with Marjoran
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
		Soups	4	Servings

INGREDIENTS

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)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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