Chilled baby marrow soup

Deur Barbara Joubert

Foto’s: Micky Hoyle Galery

(serves 6)

800 g baby marrows, cut into large chunks
15 ml powdered chicken stock
100 ml water
200 ml milk
250 ml cream
salt and freshly ground black pepper to taste

Put the baby marrows, chicken stock and water in large pot. Bring to the boil and cook until the marrows are soft. Remove from the heat, leave to cool and pour into your food processor when at room temperature. Mix until smooth. Pour into a mixing bowl and add the milk and cream. Mix well. Season with salt and black pepper. Pour the soup into a flask that seals securely and refrigerate until ice cold.

Assistent Lynnae Janse van Rensburg

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