Tuesday, September 02, 2008

Scunnered with stuffed marrow yet? Iright with a first for the Gurn: a recipe

Tis the bounty season for the marrow crop. iRight offers Gurn readers a new take what to do with a marrow

Garlic marrow soup - serves 4

Half a large marrow

Large onion

3 - 6 cloves of garlic (amount depending on your liking for the taste)
2 tablespoons of oil

Small piece of butter

1 pint Vegetable stock

Salt & Pepper Roast the garlic - I do this on the top of stove in a small covered iron skillet, cook slowly, turning till soft, or roast in oven. Remove skin when cooked

Peel and finely chop the onion. Put into a large pan, add oil and butter and cook until soft.

Peel marrow, remove inner core plus seeds, chop into inch size chunks and add to the cooked onion.

Add vegetable stock and garlic. Cover the pan and simmer gently till the marrow is soft, then either blend the soup with a tattie masher, or liquidise. Add salt & pepper as required to tasteReturn to the heat and serve

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