Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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