Vegetable Marrow Soup

Ingredients

• 1 large Vegetable Marrow (or large Zucchini/Courgettes) (Approx. 1kg. If using zucchini, use 3-4 medium ones.)
• 2 ounces Fresh Butter (Approx. 55g or 4 tablespoons)
• 1 teaspoon Powdered Sugar (Brimming teaspoon)
• 0.25 teaspoon Grated Nutmeg (Freshly grated is best)
• 0.25 teaspoon White Pepper (Or black pepper to taste)
• 1 pinch Salt (To taste)
• 750 milliliters Whole Milk (Approx. 3 cups, or enough to cover. Must be boiling when added.)
• 2 slices Bread slices (For serving)
• 1 tablespoon Oil or Butter (For frying the bread)

Instructions

1. 1Peel the vegetable marrow completely. Cut it open lengthwise and scoop out all the seeds (pips) and fibrous center. Cut the remaining flesh into uniform chunks.
2. 2Place the marrow pieces in a stew-pan with the fresh butter. Add the powdered sugar, grated nutmeg, pepper, and salt. Fry gently over medium-low heat for 5 to 10 minutes. Keep turning the pieces constantly to ensure they do not take on any color (brown); they should remain pale.
3. 3Heat the milk until boiling in a separate container. Pour the boiling milk over the marrow pieces. Reduce heat to low, cover, and let the mixture simmer gently until the marrow is extremely soft and falling apart.
4. 4Once soft, pass the entire mixture through a wire sieve, rubbing the marrow through with a spoon to create a smooth texture. Alternatively, use an immersion blender or standard blender to puree until smooth. Be careful not to make the soup too thin, as the marrow releases water.
5. 5Cut the bread into small cubes or triangles. Fry them in a little butter or oil until crisp and golden (or toast them). Check the soup for seasoning, adding more salt or pepper if needed, and serve hot with the fried bread.