Carrot & Apple Soup With Marjoran Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Onions, peeled and chopped
2 tbsp: Sunflower oil,
15 gram: Butter, 1/2 oz
4: Apples (Coxs orange or, similar), unpeeled, cored - and chopped
8 medium: Carrots, peeled and chopped
1 tsp: Salt,
1 tbsp: Fresh marjoram leaves,
Black pepper, freshly ground
1 1/4 liter: 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 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups