Carrot and Apple Soup RecipeOrigin: Britain Period: Traditional |
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Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these. Ingredients:
30g butter 
Carrot and Apple Soup Preparation:Method:Melt the butter in a large pan then add the onion and cook until just golden brown (about 10 minutes). Add the apples to the pan along with the carrots. Stir to coat then add the stock, sugar and ginger. Bring to a boil then then reduce to a simmer, cover and cook for 20 minutes, or until the carrots are tender. Remove the pan from the heat, allow to cool slightly then either use a hand blender or a food processor to purée the soup until smooth. Return to the heat, allow to warm through then season to taste. Ladle into warmed soup bowls and garnish with a swirl of cream and the chives. Serve immediately. |
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