Description
Jamie Oliver Marrow Soup is a rich, wholesome soup made from marrow (a type of large summer squash), cooked with aromatic herbs, garlic, and onions. The result is a creamy, smooth, and deeply flavorful soup that’s both comforting and nutritious. It’s an excellent way to use up this seasonal vegetable in a simple yet delicious dish.
Ingredients
Scale
- 1 large marrow – peeled, deseeded, and chopped into cubes.
- 1 large onion – finely chopped.
- 2 garlic cloves – minced for extra flavor.
- 2 tbsp olive oil – for sautéing the vegetables.
- 1 liter (35 fl oz) vegetable stock – to create the base of the soup.
- 1 large potato – peeled and chopped to add creaminess.
- 100ml (3.5 fl oz) single cream (optional) – for a richer, smoother finish.
- 1 tsp dried thyme – to add a hint of herbiness.
- Salt and pepper – to taste, for seasoning.
- Fresh parsley (optional) – for garnish.
Instructions
Step 1: Sauté the onions and garlic
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until softened and fragrant.
Step 2: Add the marrow and potato
- Add the chopped marrow and potato to the pot, stirring well to combine with the onions and garlic. Cook for 5 minutes, allowing the vegetables to soften slightly.
Step 3: Add the vegetable stock
- Pour in the vegetable stock, ensuring the marrow and potatoes are fully submerged. Stir in the thyme and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Blend the soup
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, carefully blend the soup in batches. Return the soup to the pot.
Step 5: Add cream and season
- Stir in the single cream if you’re using it, for added richness. Season the soup with salt and pepper to taste, adjusting the flavors as needed.
Step 6: Serve
- Ladle the Jamie Oliver Marrow Soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side.