Mr Stanley is a nice old gentleman in the van next door and he gave me a couple of marrows he had grown himself back at home. We had some other veggies that needed eating up so soup was on the menu. It's a nice healthy option if you remove the cream, or bread depending on your diet.
Ingredients:
2x Marrows, peeled and deseeded
1x Leek chooped up
2x Sticks of celery, sliced
6x Garlic cloves
1x Onion chopped
1x chicken stock cub or equivalent
2x glasses of white wine
Frozen peas
Flat leaf parsley
Parmesan cheese
Single cream
Horseraddish sauce
Rape seed oil
Crusty bread
Method:
1. Put the garlic cloves (skin on) in a roasting dish and coat in oil. Put in the oven at gas 6 for about 20 minutes. You are looking to be able to squeeze the sweet juicy pulp out of the skins.
2. In a big saucepan or wok sweat off the onion.
3. Add the leek and cook down a bit.
4. Add the marrow and celery.
5. Add a glass of wine.
6. Drink a glass.
7. Add some water and bring to a simmer.
8. Add the stock and garlic pulp.
9. Seperate the parsley leaves from the stalks, chop the stalks and bung them in the pan.
10. Add a couple of big handfuls of frozen peas. Cook for only a minute or two.
11. Whizz up with a hand blender or mini mixer.
12. Return to heat and add water if consistency too thick. Season with salt and pepper if needed.
13. Mix the horseraddish sauce with a good glug of cream. Dont mix too vigorously or it will thicken, loosen with milk if this happens.
14. Swirl the creamy horseraddish into the soup.
15. Shave the paresan cheese with a peeler and tumble into the pan.
16. Swirl in some rape seed.
17. Drop some torn parsely leaves onto the top and serve with the crusty bread. Yum!
