apple and carrot soupby mary campbell
|Preperation time: 15 mins
Cooking time: 30 mins
|400g Bramley apples, peeled, cored and
250g carrots, sliced;
1 red onion, finely sliced;
600ml vegetable stock;
2 tsp granulated sugar;
salt and pepper;
chopped fresh parsley to serve.
|In a pan melt the butter and add the onion and
carrots. Coat well with the melted butter. Cover the pan and gently
cook for 15 mins, stirring occasionally.
Add the apple slices to the pan along with the stock and sugar. Return to the boil. Cover and leave to simmer for 10 minutes.
Allow to cool slightly and then transfer into a blender. Blend until forms a puree. Return to the pan and reheat.
Season with salt and pepper. Serve with the chopped parsley sprinkled on top.
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