Mabon 1998 Newsletter Recipes |
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Spiced Autumn Soup
60g butter2 large onions, coarsely chopped
2 potatoes, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves
crushed orange zest
the juice of one lemon
2 tsp mild curry powder
1.8 litres chicken or vegetable stock
2 x 400g canned chopped tomatoes
2 dessert apples, peeled and chopped
1 tbsp dried or fresh basil
salt and black pepper
- Melt the butter in a large saucepan, add the onions, potatoes, carrots, garlic and orange zest, and cook gently, stirring from tine to time for about 5 minutes.
- Add the curry powder, and cook, stirring constantly, for 1 - 2 minutes.
- Add the stock, orange juice, tomatoes, apples, basil, and salt and pepper to taste. Bring to the boil, cover and simmer gently for 30 minutes or until the vegetables are tender. Discard the orange zest.
- Puree the soup in a blender until smooth. Return to the pan, reheat and taste for seasoning. Serve immediately.
(From: The Complete Everyday Cook Book by Mary Berry)
