Tuesday, 20 September 2011

Autumnal Tomato & Marrow Soup


It definitely feels like autumn. The days are starting to draw in and I'm getting forgetful... If you're part of the Facebook revolution, you'll already know that we went away to enjoy some time on our friend's narrowboat this weekend. I'd prepared a warming casserole for our first meal on the boat and promised to share more details with you on my return. Now, I can be rather forgetful at times so I wrote a list for myself. Toothbrush? Check. A little light reading? Check. Camera? Check. All set. Or maybe not because, when I packed away my faithful camera, I didn't check that it had a memory card in it. School girl error! So I had a camera but no way of recording what turned out to be a lovely meal (though I do say so myself). I gave myself a stern talking to, I can tell you. That aside, we had a fantastic weekend with lots of picnic lunching on the roof.

For now, please warm your cockles with another marrow recipe. Come rain or shine - blustery chilling showers or crisp icy sunshine - this soup is rich, flavoursome and easily prepared in far less than thirty minutes. I made it first thing in the morning so that the only thing that stood in our way of a tasty hot dinner was a little heating up. I even took a serving to work for my lunch, which went down a treat.

This recipe was great for using up some of the marrow that I've recently been given by a colleague however there's still half left in the fridge so there's sure to be another marrow recipe popping up on here in the next few days!


Autumnal Tomato & Marrow Soup
Serves 4

½ onion, sliced
½ large marrow, cubed (my whole marrow was about 40cm by 15cm - a whopper!)
1 green pepper, sliced
1 tin of plum tomatoes, chopped
1 tsp of vegetable stock powder
1 sprig of thyme or 1 tsp dried thyme leaves
1 sprig of oregano or 1 tsp of dried oregano
1 clove garlic, sliced

- Sweat the onion in a large saucepan for a few minutes until soft and slightly translucent.
- Throw in the marrow and cook over a medium heat. It will soften, break down and become a little watery in the pan.
- Add the tomatoes, pepper, stock and herbs to the pan. If the juice from the tomatoes doesn’t cover the marrow, top up with boiling water. Bring to a simmer and add the garlic.
- Simmer for 10 minutes or until all of the vegetables are soft.
- Serve with grated cheddar or crumbled goats cheese and a hunk of crusty bread.

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