*  Exported from  MasterCook  *

                   Carrot And Apple Soup With Marjoram

Recipe By     : The Soup Book, Brigid Allen, 1993
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
   4                    Apples (Cox's orange or
                        - similar) -- unpeeled, cored,
                        - chopped
   8       md           Carrots -- peeled and chopped
   1       ts           Salt
   1       tb           Fresh marjoram leaves
                        Black pepper -- freshly ground
   1 1/4   l            Water (4 c)

  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 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.
  

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