Title: Carrot and Apple Soup with Marjoran
Categories: Soup
Yield: 4 Servings

2	lg	Onions, peeled and chopped
2	tb	Sunflower oil
15	g	Butter (1/2 oz)
4		Apples (Cox's orange or - similar), unpeeled, cored - and ch
8	md	Carrots, peeled and chopped
1	ts	Salt
1	tb	Fresh marjoram leaves
		Black pepper, freshly ground
1 1/4	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 0-333-58224--1

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