Witloof & baby marrow soup (serves 4-6
Source

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.

 Variation

Substitute cream with milk for a less rich soup.

Read Parent24’s Comments Policy

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
NEXT ON PARENT24X
 
 
 
 
Directories

Everything from parties to pre-schools in your area.