Second half of my overgrown courgette found it's way into Riverford's Marrow, Potato & Sage Soup. To be honest it's a little bland for my tastes but that's marrow for you.
Serves 4
1 onion, peeled & roughly chopped
1 garlic clove, peeled & roughly chopped
1 tbsp olive oil
750g marrow, peeled & cut into chunks
250g white potatoes, roughly chopped
4 fresh sage leaves
1 litre veg or chicken stock
100ml single cream or vegan cream (I made cashew cream)
Salt and pepper.to season
Heat the oil in a saucepan over a high heat and sizzle the sage leaves until crispy.
1 garlic clove, peeled & roughly chopped
1 tbsp olive oil
750g marrow, peeled & cut into chunks
250g white potatoes, roughly chopped
4 fresh sage leaves
1 litre veg or chicken stock
100ml single cream or vegan cream (I made cashew cream)
Salt and pepper.to season
Heat the oil in a saucepan over a high heat and sizzle the sage leaves until crispy.
Add the onion and turn down to the heat to medium to soften rather than brown the onion.
Stir in the marrow, potato and garlic. Cover and sweat over a low heat for 10 minutes, stirring occasionally.
Add the stock, cover and bring to the boil then turn down to a simmer for 20-30 minutes until the vegetables are tender.
Pour in the cream and liquidise with a stick blender.
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