Marrow & Cumin Soup
Marrow and Cumin Soup recipe
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
|
| 1 | small |
winter squash
|
*
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
|
| 1 | small |
winter squash
|
*
|
| 118 | ml |
sour cream
|
|
Directions
Peel the potatoes, place in a saucepan and cover with plenty of salted water.
Peel and core the marrow or courgettes, cut into pieces and put into a steamer.
Tie the cumin seeds in a square of muslin and add to the marrow.
Place the steamer on top of the saucepan of potatoes.
Bring to the boil and simmer for about 20 minutes until the potatoes are tender and the marrow is softened.
Discard the cumin.
Put the marrow or courgettes and potatoes in a blender or food processor with 600 ml of the cooking water.
Work until smooth, then return to the pan.
Reheat gently.
Divide between warmed soup bowls and top each serving with a generous swirl of soured cream and a sprinkling of chopped parsley.
Serve at once.
