| 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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