Marrow and Ginger Soup Recipe
Marrow and Ginger Soup Recipe with Marrow, Onion, Ginger, Stock, Milk, Cream and Butter
INGREDIENTS
4 lb (2kg) Marrow
1 Medium Onion
2 oz (60g) Butter
1 inch (2.5cm) piece of Ginger
1 pint (600ml) Stock
1/2 pint (300ml) Milk
1/2 pint (300ml) Cream
Salt & Pepper
METHOD
Finely chop the Onion. Peel and grate the ginger. Peel, seed and dice the Marrow. Heat the butter in a large saucepan and gently fry the onion until translucent, but do not allow to brown.
Add the diced marrow and ginger and cook for several minutes, stirring occasionally. Add the stock, cover and simmer for 20 minutes or until soft. Puree using a sieve or blender, return to the saucepan and then add the milk, cream, salt and pepper. Bring back to the simmer and serve.
Based on the Marrow and Ginger Soup Recipe in:
A Glut of Courgettes & Marrow
by Ann Carr (Malcolm Saunders 1988).