Chilled Marrow Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Marrow soup should have a pleasant taste, so avoid buying marrows that are too large – apart from the surplus of seeds in the centre, the flesh definitely lacks flavour.


  • 1 medium-sized marrow
  • 40 g/ oz butter
  • salt


Peel the marrow and cut in half lengthways. Scoop out centre seeds, cut the marrow flesh into chunks and place in a saucepan. Cover with cold salted water and bring to the boil. Draw the pan off the heat and drain the marrow flesh. This initial blanching helps to preserve any natural green colour in the marrow flesh.

Melt 25