Apple is an unusual ingredient in a soup, but its smooth, acid pulp thickens and sharpens this delicate combination of carrot and chicken.
ingredients
serves 6
1 tablespoon olive oil
1 medium red onion, peeled and chopped
1 stick celery, trimmed and chopped
1 pound carrots, peeled and sliced
1/2 pound tart apples, peeled, cored and chopped
1 3/4 pints chicken stock
1/2 level teaspoon dried sage
1 bay leaf
Freshly ground black pepper
12 thin slices of red-skinned apple, soaked in lemon juice, to garnish
method
1. Heat the oil in a large saucepan, and cook the onion, celery, carrots and apple in it over a moderate heat, uncovered, for about 5 minutes, until the onion begins to soften.
2. Stir in the stock, sage and bay leaf, and season with pepper. Bring to the boil, cover and simmer for about 25 minutes, or until the carrots become tender. Discard the bay leaf.
3. Pass the soup through a food mill, or let it cool for 5 minutes and then blend it in a food processor for 1 minute. Return the soup to the pan and reheat, stirring continuously. Serve in warmed soup bowls, with each serving garnished with 2 apple slices.
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