Serves 4
Who would have thought that the humble marrow could be transformed into something really elegant and sophisticated
This exquisitely subtle soup. Combined with roasted garlic (roasting garlic transforms it from the famously pungent and lingering flavouring into a gently sweet and creamy vegetable) marrow reaches undreamed-of heights. The soup is reminiscent of Vichyssoise, but with a flavour of cucumber from the marrow.
1 large head garlic
100 ml (4 fl oz) olive oil
1 marrow (about 1.5 kg (3 lb)
50 g (2 oz) butter
1 medium onion, chopped
900 ml (1 12 pints) chicken stock (home-made ideally, otherwise half strength stock cube)
150 ml (5 fl oz) single cream
snipped chives (optional)
salt and pepper
Heat the oven to Gas 6 (200C) 400F.
Break the garlic into cloves, removing woody parts but leaving on the skins.
1. Put the oil in an ovenproof dish and turn the garlic cloves in it until they are coated. It may seem a lot of oil, but any less and you risk burning the garlic.
2. Roast the garlic for 15 minutes. Cool slightly then press out the pulp and mash it.
3. Discard the skin and any hard or coloured bits of garlic if one or two cloves burst in the oven, they will have to be thrown away too, unless you can salvage any of the soft creamy white part.
4. Provided nothing burnt, you can strain the oil and use it for cooking other foods.
5. While the garlic is cooking, peel, deseed and chop the marrow.
6. Melt the butter in a large saucepan and soften the onion without letting it brown.
7. Add the marrow, stock, garlic pulp, and salt and pepper.
8. Cover and simmer gently until the marrow is soft. Cool, liquidize until smooth, and sieve.
9. Reheat gently, without boiling, and stir in the cream. Scatter on a few chives before serving if you like.
