Spring has arrived and the zucchini quickly turn into marrow if you miss a day or two picking. Today a quick and simple, very tasty marrow soup.
A delicately flavored, creamy soup.
1 small onion
1 small potato
500 gms courgettes/zucchini/marrow (or what ever name you give them)
2 tbs butter
1/2 tsp chopped fresh tarragon (if available)
2 cups chicken stock
salt and pepper to taste
1/4 cup cream or for a dairy free option, coconut Yogurt would be nice!
Peel and chop onion and potato. Slice the the marrow finely. Heat the butter in a large saucepan. Add the vegetables and tarragon. Saute gently for 3 minutes. Add the stock and simmer until the vegetables are tender. Put through a blender or fine sieve. Return to saucepan,, check seasoning and reheat. Serve with a teaspoon of cream/non-dairy cream in the center of each bowl.