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 chopped 8 md Carrots, peeled and chopped
1 t 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