Post by chief_cook2 on May 18, 2003 19:41:24 GMT -6
3 tablespoons butter
1/2 Cup celery, diced
1-1/2 medium onions, thinly sliced
1 carrot, thinly sliced
3 apples
4 cups beef bouillon
1 bay leaf
2 cups French bread, diced into croutons
4 Tablespoons butter
Melt 3 tablespoons butter in saucepan, and saute celery, onions
and carrot for a few minutes.
Slice and core apples, but do not peel. Add apples to saucepan,
and saute with vegetables for 7 or 8 minutes.
Pour beef bouillon into saucepan, and add bay leaf. Simmer until
ingredients are very soft.
Put vegetables and apples through a sieve then return to soup.
Reheat soup and pour into bowls.
Saute croutons in butter until golden brown and crisp. Sprinkle
over soup.