So, what do you do when you get given a marrow (a massive zucchini the size of your forearm) as part of the local garden food swap?
Well, lots of things!
But, today, I made soup.
- 1 cup mirepoix
- 1 crushed clove garlic
- 3 diced potatoes
- 1 litre chicken stock
- 1 diced marrow (or 4 large zucchini)
- 10 basil leaves
- Provincial Herbs, smoked salt & peppercorns to taste
- 8 button or swiss brown mushrooms
- Parmesan rinds
- 150 ml (cooking) cream
- 150 ml creme fraiche
- Crispy bacon rasher bits
- Fried diced Zucchini
- Main Soup
- Start with sauteing the mirepoix base until the onions are translucent. Add the potatoes and garlic, and then the chicken stock (add any additional water to cover) and bring to the boil.
- Reduce heat to a simmer and cook for an additional 15 minutes.
- Add the diced Zucchini and allow to simmer for another 7 minutes or until the potatoes are soft.
- Remove from heat and cool for 5 minutes. Add the torn basil leaves and herbs. Blend with a hand-held blender until smooth.
- Return soup to a low heat, adding seasoning to taste, and stir through.
- Mushroom Cream
- After wiping them clean, peel, de-stalk and finely slice the mushrooms and gently saute the entire lot in a knob of butter for a minute until the butter begins to turn brown and the mushrooms have sweated.
- Add the chopped parmesan rinds and the cream and simmer with lid on a low heat for approximately 8 minutes, allowing the mushrooms to become soft and the parmesan flavour to infuse the cream.
- Remove any hard pieces of rind before using a hand-held blender to blend and smooth the mix. Remove from heat and cool for 5 minutes. Add the creme fraiche and mix in by hand.
- Add the main soup to the bowl, add a spoon of the mushroom cream, sprinkle a few pieces of the fried zucchini and the bacon bits, some parsley.
- This is also surprisingly good as a cold soup and in either case goes really well with some crusty, freshly toasted, bread.