Baby marrow soup

By admin
10 January 2014

A simple yet delicious summer soup you can serve cold or hot. The recipe won Lita Renney of Berario, Johannesburg, the reader’s prize in our 12 December 2013 issue.

Serves 4-6

Preparation time: 5 min

Cooking time: 15 min

500 g baby marrows, roughly chopped

750 ml (3 c) chicken stock

1 tub (250 g) cream cheese

salt and pepper

1        Simmer the baby marrows in the stock for 10 to 15 minutes until soft.

2        Using a stick blender, purée the soup.

3        Add the cream cheese and season with salt and pepper. Serve hot or cold with croutons or bruschetta.

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