Description
Jamie Oliver Marrow soup is a light, creamy soup made from marrow, a type of summer squash, blended with stock and a few seasonings. It’s a versatile dish that can be enhanced with herbs, spices, or cream for extra richness.
Ingredients
Scale
- 1 large marrow, peeled, seeded, and diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil or butter
- 1-liter vegetable or chicken stock
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish
- Optional: 100ml cream or milk for extra creaminess
Instructions
1. Prepare the Marrow
-
- Peel the marrow, remove the seeds, and dice it into small chunks. This will help it cook evenly and blend smoothly.
2. Sauté the Onion and Garlic
-
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it’s soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Marrow and Season
-
- Add the diced marrow to the pot, stirring to combine with the onion and garlic. Season with salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the marrow starts to soften.
4. Add Stock and Simmer
-
- Pour in the vegetable or chicken stock, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the marrow is completely tender.
5. Blend the Soup
-
- Use an immersion blender to blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some pieces of marrow intact. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth.
6. Add Cream (Optional)
-
- For a creamier soup, stir in the cream or milk and heat through without boiling. Taste and adjust seasoning as needed.
7. Garnish and Serve
-
- Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve warm with crusty bread or a side salad.