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.
Purée 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 bulk of the soup and give it its body and mild flavour once puréed.
- Stock
- Cooks the marrows and supplies the liquid that becomes the soup.
- Cream
- Adds richness and a smooth, velvety texture to the finished soup.
The step that matters
Boil the marrows in the stock until soft. The marrows must be fully softened before puréeing, otherwise the soup will be grainy or fibrous. Cutting them into equal pieces helps them cook evenly.
“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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