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Vegetable Marrow

A purée of marrows simmered in stock, finished with cream and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vegetable Marrow

Ingredients

Directions

Prepare and cook

  1. Pare and slice the marrows.

  2. Put them in boiling stock.

  3. Cook until almost mashed.

Strain and serve

  1. Press through a sieve.

  2. Just before serving, add boiling cream and seasoning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Marrows
Softens as it cooks and breaks down to form the body of the soup.
Stock
Forms the liquid base and carries the flavour of the soup.
Cream
Adds richness and a smooth, silky mouthfeel to the finished soup.

The step that matters

Cook until almost mashed. The marrow must soften fully so that pressing it through a sieve gives a smooth purée. Undercooked flesh stays fibrous and clogs the sieve.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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