Apple & Carrot             Serves 6

Ingredients

1 Tbsp. Olive Oil

1 Med. Red Onion, peeled & chopped

1 Stick Celery, trimmed & chopped

450 gm Carrots, peeled & sliced

225 gm Cooking apples, cored & chopped

1 Litre Chicken stock

0.5 teasp dried Sage

1 Bay leaf

Freshly ground pepper

Method

Heat oil in large pan and cook onion, celery, carrots and apple over a moderate heat for about 5 minutes until onion starts to soften.

Stir in stock, sage and bay leaf. Season with pepper, bring to the boil and simmer for about 25 minutes or until carrots are tender. Discard the bay leaf. Allow to cool. Blend in a food processor.

You may reheat & serve or freeze for future use.

Mary Shanks  -  The Denny Wine Club - 12 October 2003