Marrow potato and sage soup

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Marrow, Potato and Sage Soup

 

Recipe By :Sophie Grigson

Serving Size : 2 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 clove garlic -- peeled and chopped

1 1/2 pounds marrow or zucchini -- peeled and diced

12 ounces potatoes -- peeled and diced

4 fresh sage leaves

2 teaspoons sugar

4 cups defatted vegetable stock -- or more

salt and black pepper

chopped fresh sage leaves -- to garnish

 

In a large pan, sweat the onions and garlic, over a gentle heat in a little of

the stock. When soft, add the marrow, potatoes and sage leaves, turn them all

to coat in stock, cover and sweat again over low heat for 10 minutes. Add the

sugar, stock and seasonings, bring to a boil and simmer for 20-30 minutes, until

the vegetables are tender. Cool, fish out the sage leaves, liquidize in

batches, (blend) and return to the pan. Garnish with fresh sage or parsley

leaves.

 

Recommended to FatFree by " andy & shell "

http://www.fatfree.com/archive/1999/feb/msg00198.html

 

Source:

" Eat Your Greens "

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Per Serving (excluding unknown items): 262 Calories; 3g Fat (9.0% calories from

fat); 8g Protein; 56g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2022mg

Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Marrow are grey or white streaked summer squash that resemble zucchini

but have greener, firmer, sweeter flesh

 

Nutr. Assoc. : 0 0 5663 0 3403 0 0 0 2130706543

 

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