Vegetable Marrow Soup
Ingredients
Directions
Prepare the marrows
Pare and remove the seeds from the vegetable marrows.
Cut the marrows into small, equal-sized pieces.
Make the soup
Boil the marrows in the stock until soft.
Strain the mixture through a sieve into another pot.
Puree the marrows and return them to the stock.
Boil the cream separately and add it to the soup.
Mix thoroughly and serve.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Vegetable marrows
- Form the body of the soup, becoming soft and tender when boiled and pureed.
- Stock
- Cooks the marrows and supplies the liquid base that carries the flavour of the soup.
- Cream
- Adds richness and a smoother, silkier mouthfeel to the finished soup.
The step that matters
Puree the marrows and return them to the stock. Pureeing after straining breaks down the softened cell walls to create a smooth texture. Returning the puree to the stock keeps the liquid thin enough to pour, so the soup should be stirred well before serving.
“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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