Vegetable-marrow Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of pared marrows cooked in a white meat-based stock that's pureed and finished with cream before being served. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable-marrow Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
158. INGREDIENTS.—4 young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock, No. 107.
Mode.—Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Time.—1 hour. Average cost, 1s. 2d. per quart.
Seasonable in summer.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
4 young vegetable marrows
300ml cream
salt and freshly-ground white pepper, to taste
2l white stock
Method:
Pare the marrows and slice them. Add the stock to a pan, bring to a boil then add the marrow slices. Cook the marrow for about 40 minutes, or until almost a mush then press through a fine-meshed sieve with the back of a spoon to purée and remove any seeds.
In them meantime, bring the cream to a boil. Take off the heat, combine with the marrow purée, adjust the seasonings to taste and serve immediately.
