Recipe - Carrot And Apple Soup With Marjoran

2 lg Onions, peeled and chopped
2 tablespoon Sunflower oil
15 g Butter (One half oz)
4 Apples (Cox's orange or
similar), unpeeled, cored
and chopped
8 md Carrots, peeled and chopped
1 teaspoon Salt
1 tablespoon Fresh marjoram leaves
Black pepper, freshly ground
1 One fourth 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 0333582241

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini