I don’t know about anyone else, but we still have a fair few marrows kicking around the place. By this stage I start to get pretty bored of them, so any recipe that uses an entire marrow is fine by me! I have a few go to recipes, but one of our favourites is this soup. It’s actually a puree that we gave the toddler when she was a baby, but it’s so delicious we just made loads and now it’s a firm favourite.
It really couldn’t be simpler. Take a medium sized marrow, peeled, de seeded and chopped. Chuck this in a large pan (I use a 5 litre stock pot for most of my soups) with three largish potatoes, peeled and chopped, and a couple of cups of peas. Cover it with chicken stock and cook for about 25 minutes, or until everything is tender. Blend this up until smooth, add a tin of mushy peas and some mint sauce for extra wallop and heat through. We had this today served with pitta breads that I found in the freezer filled with cheese spread. Yummy, healthy, and the toddler even had seconds!