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VEGETABLE MARROW SOUP
VEGETABLE MARROW SOUP
1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1
pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into
pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub
through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup,
allow it to simmer for 5 minutes, and add the parsley before serving.
Enjoy the VEGETABLE MARROW SOUP!
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