Vegetable Marrow Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of vegetable marrow that's cooked in white stock and finished with cream. 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 classic recipe for a Victorian version of Vegetable Marrow Soup that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 179.—VEGETABLE MARROW SOUP
Split, peel and remove the seedy core from six vegetable-marrows, place them in a stewpan with two ounces of butter, nutmeg, pepper and salt, and four lumps of sugar; moisten with a pint of white stock, or water; boil gently for half an hour, rub the purée through a hair sieve or tammy, pour it into a soup-pot, add a pint of good stock, and half a pint of cream, stir it over the fire until quite hot, and serve with fried crusts.
Modern Redaction
Ingredients:
6 vegetable marrows, peeled, halved and with seeds removed
60g butter
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
4 lumps of sugar
600ml white stock
600ml good stock
300ml cream
fried bread, to accompany
Method:
Melt the butter in a pan, chop the marrows and add to the pan. Season to taste with the nutmeg, salt and black pepper then add the sugar. Pour over the white stock, bring to a simmer, cover the pan and cook for 30 minutes.
Take off the heat, purée in a blender and pass through a fine-meshed sieve to remove any strings. Return the purée to a pan, add the stock and cream then bring to a simmer (but do not boil). Ladle into warmed soup bowls and serve accompanied by fried bread.
