This is one of my favourite autumn soups and very comforting.
Half an oz (15g) of butter;
2 teaspoons olive oil;
1 onion peeled and finely chopped;
2 cloves of garlic, peeled and finely chopped;
6oz (170g) carrots, peeled and finely chopped;
1lb (450g) tomatoes, skinned and roughly chopped (or 1 tin of chopped tomatoes)
1 eating apple, peeled, cored and chopped;
Fresh herbs – thyme, marjoram, and 3 bay leaves;
2 pints stock;
Freshly ground black pepper;
4 tablespoons double cream (optional)
- Heat the butter with the oil.
- Put in onion and garlic and cook over low heat until onion is transparent.
- Add the carrot and stir over low heat until the fat has been absorbed.
- Add the tomatoes, apple, herbs and stock, season with salt and pepper and bring to the boil.
- Cover and simmer for 45 minutes or until the vegetables are very soft
- Blend the soup until smooth (or just push it through a sieve)
- Pour soup into warm bowls, and garnish with a spoonful of cream – and croutons if you like them.
Serve with crusty bread and some cheese