*  Exported from  MasterCook  *
 
                    CARROT AND APPLE SOUP WITH MARJORAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
   
   From: Brigid Allen, The soup book, M Papermac 1993,
   ISBN 0-333-58224--1
  
 
 
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