Spicy Vegetable Marrow Soup Recipe
A Delicious Way to Make the Most of Your Marrow Harvest
Aug 20, 2008
This summer soup has a light citrus flavor, accompanied by wonderful spices and fresh cilantro, along with a fantastic orange color. An exotic change from old favorite marrow recipes such as marrow stuffed with sausage meat.
This recipe calls for Thai fish sauce, a traditional Thai ingredient made from fermented, salted anchovies. This delicious sauce is rich in minerals, low in fat, and adds a rich flavor to all savory dishes, without tasting of fish! If you do not have Thai fish sauceavailable, you may like to substitute a natural, unrefined sea salt such as the delicious French Sel de Guerande which also has a wonderful rich flavor and is again rich in minerals. Another substitute for Thai fish sauce would be a good vegetable instant bouillon such as Marigold Swiss Vegetable Bouillon Powder.
Ingredients
(Serves two)
- 400g (14 oz) Vegetable Marrow or large zucchini (courgette)
- Two large carrots, peeled and grated
- One large, or two smaller onions
- 1 pint good, unsalted stock, ideally real bone stock
- 30g (1 oz) butter for frying
- Small piece of fresh root ginger, approx 1 inch, 2.5 cm in length, peeled and finely chopped
- A little chopped fresh cilantro (coriander) leaf
- Two teaspoons of fresh lemon peel, finely grated
- A tablespoon of lemon juice, fresh or from concentrate
- One fresh green chili, finely chopped
- A tablespoon of Thai fish sauce, or to taste.
Method
Peel and chop the onions quite finely. Peel the marrow skin if it is very tough, chop of the stalk and the other, tough end, and chop into approximately half inch (1 cm) cubes.
Heat a thick bottomed saucepan to a moderate temperature. Add the butter once the saucepan is t heat, and gently stir until melted. Add the chopped onion and marrow, and fry until the onions turns a pale golden color, stirring regularly. Take care to keep the onions from burning as this will impair the flavor.
Add the carrots and fry gently for a further two minutes, stirring all the time.
Add the chili, ginger and bone stock. Stir well and bring gently to the boil, and then simmer for five minutes, stirring from time to time. The flavor of the ginger and chili will infuse the soup, but do not overcook as this will reduce the flavor of the chili.
Just before serving add the chopped, fresh cilantro (coriander), the grated lemon peel, the Thai fish sauce and a squirt of lemon juice. Stir well, simmer very gently for a further minute and then serve.
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