Marrow Soup with Garlic and Beans (For Using Up Big Marrows)
My dad recently gave me some enormous marrows from his allotment. I roasted them and made them into this easy soup with some beans to add protein. I used mung beans because I like the slightly sweet flavour and the green colour, but any tinned beans would work fine.
Marrow seeds are edible but you may prefer to remove them. An easy way to do this is to scoop them out of each quarter slice of marrow before roasting them. I roasted garlic cloves along with the marrow which gives a wonderful flavour to the soup.
This soup is a great way to use up big marrows and it freezes well so great for batch cooking. It partners well with a hunk of crusty bread. Serve with a dollop of crème fraîche if you like.
Marrow Soup with Garlic and Beans
Prep time: 10 minutes
Cooking time: 30-40 minutes
1 large marrow - around 1 kg in weight
5 - 6 cloves garlic, peeled
2 tbsp olive oil
1 tsp dried rosemary
400g tin mung beans in water, drained and rinsed
600ml chicken stock
½ tsp dried cumin
Salt & pepper to taste
Crème fraîche to serve (optional)
Preheat the oven to gas mark 4 / 180 C / fan 160.
Cut the marrow into 2 - 3cm thick slices. Cut each slice into quarters and remove the seeds if you wish
Put the marrow, garlic, rosemary and garlic in a roasting tin and give everything a good mix with your hands.
Roast the marrow and garlic for around 30 minutes until tender and offer little resistance when pierced with a knife.
Put the roast marrow and garlic into a large saucepan along with the mung beans, cumin and hot stock. Season to taste. Bring to the boil and simmer for 5 minutes.
Blend the marrow soup using a hand blender smooth. Serve with crème fraîche if you like.