Title: Carrot and apple soup with marjoran
 Categories: Soups
      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 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