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Chilled Marrow Soup
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
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.
Ingredients
1 40 g 1½ oz - salt
Method
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