Carrot & Apple Soup With Marjoram Recipe

Step 1

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 disintegrate. 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

Things You'll Need

  • 2lg Onions, peeled and chopped
  • 2tb Sunflower oil
  • 15g Butter (1/2 oz)
  • 4 Apples (Cox's orange or similar), unpeeled, cored and chopped
  • 8md Carrots, peeled and chopped
  • 1ts Salt
  • 1tb Fresh marjoram leaves
  • Black pepper, freshly ground
  • 1 1/4l Water (2 pints)

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