A recipe for Carrot and Apple Soup with Marjoram. Follow the simple recipe instructions for Carrot and Apple Soup with Marjoram shared by other home cooking experts.
Ingredients
2 lg. Onions, peeled and chopped2 Tbs. Sunflower oil
15 g Butter (1/2 oz)
4 Apples (Cox's orange or similar), unpeeled, cored, and chopped
8 med. Carrots, peeled and chopped
1 Tsp. Salt
1 Tbs. Fresh marjoram leaves
Black pepper, freshly ground
1 1/4 l Water (2 pints)
Directions
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 do not brown !); then add the apples. Soften for another 5 to 10 minutes, stirring occasionally, until the appleshave 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,
