Witloof & baby marrow soup (serves 4-6

You need:

  • 50 g butter or margarine
  • 1 onion, chopped
  • 2 medium potatoes, peeled and quartered
  • 1 litre (4 cups) vegetable stock2 heads Witloof
  • 3 baby marrows, coarsely chopped
  • salt and freshly ground black pepper to taste
  • 60 ml (¼ cup) fresh whipped cream, optional
  • shredded Witloof to garnish
  1. Melt butter in a large heavy-based saucepan. Sauté onion for a few minutes until soft. Add potatoes and stock and boil for about 10 minutes.
  2. Trim off bottom ends of Witloof and cut leaves coarsely. Add, with baby marrow to soup and boil until soft.
  3. Season and liquidise. Heat again and garnish with cream if preferred. Serve immediately.


Substitute cream with milk for a less rich soup.

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