Carrot and Apple Soup with Marjoran

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.

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