Babymarrow – Watercress Soup

Name: Babymarrow – Watercress Soup
Ingredients: 30 ml (2 tablespoons) butter; 2 onions, chopped; 2 garlic cloves, finely chopped; 1 kg baby marrows, sliced; 750 ml (3 cups) chicken stock; 50 g watercress, chopped; salt and pepper to taste; fresh lemon juice to taste

This soup is light, fresh and very creamy, without any hidden calories. It makes a great starter to any number of menus.

Published 15 October 2019

Method

Sauté onions and garlic for 10 minutes until lightly coloured.
Add the baby marrows and the chicken stock. Bring to the boil and simmer for 30 minutes until the baby marrows are very soft.
Remove the soup from heat, add the watercress and let it stand for 5 minutes.
Purée the soup in a food processor. Return the soup to the saucepan and reheat before serving. Season to taste with salt, pepper and lemon juice