| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 4 | Servings | ||
INGREDIENTS
| 2 | Onions, peeled and chopped | |
| 2 | T | Sunflower oil |
| 15 | g | Butter, 1/2 oz |
| 4 | Apples, Cox's orange or | |
| similar unpeeled cored | ||
| and chopped | ||
| 8 | Carrots, peeled and chopped | |
| 1 | t | Salt |
| 1 | T | Fresh marjoram leaves |
| Black pepper, freshly ground | ||
| 1 1/4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 8.1mg
Sodium: 678.7mg
Potassium: 513.2mg
Carbohydrates: 19.1g
Fiber: 4.9g
Sugar: 9g
Protein: 2.1g