Marrow Soup, flavoured with tomatoes, dill, paprika and sour cream, makes a tasty zointer first course or light lunch, served with hot croutons.
The marrow should weigh about
1 ½ pounds after it has been peeled and the seeds have been scooped out – estimate a loss of just under
1 pound of the original weight.
1 oz. butter medium-sized onions, thinly sliced
1 tablespoons flour
1 teaspoon dried dill
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon celery salt
1 tablespoon hot paprika
1 ½ pints home-made beef stock li lb. vegetable marrow , peeled, seeded and cut into |-inch cubes
2 large tomatoes, blanched, peeled, seeded and coarsely chopped
8 fl. oz. sour cream
In a large, heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry them, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Remove the pan from the heat. With a wooden spoon, stir in the flour, dill, pepper, salt, celery salt and paprika to make a smooth paste. Gradually stir in the beef stock, being careful to avoid lumps. Add the marrow cubes and tomatoes.
Return the pan to moderate heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes, or until the marrow cubes are beginning to pulp.
Remove the pan from the heat. Pour the soup through a large fine wire strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the vegetables through the strainer until only a dry pulp is left. Discard the pulp.
Alternatively, blend the soup in an electric blender until the vegetables form a fine puree.
Pour the soup back into the saucepan. Stir in the sour cream and set the pan over moderately low heat. Cook the soup, stirring frequently, until it is hot but not boiling.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or individual soup bowls and serve.