Vegetable Marrow and Apricot Soup

One of the characteristics of 1920s cookery is a more varied approach to vegetable cookery. The British had become known for serving vegetables boiled, mashed, or fried, generally with a butter sauce. Recipes from the nineteenth century suggest that if vegetables were served plain, they were habitually overcooked by modern standards, and in many cases were used as purées and garnishes for elaborate meat dishes. Some vegetables resist almost any form of cooking, however, especially when they