Jamie Oliver Marrow Soup
Jamie Oliver Marrow Soup is a blended vegetable soup made by gently cooking marrow with onions and garlic, then simmering everything in stock before blending. The marrow softens easily and creates a smooth texture without needing cream.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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- large marrow, peeled, deseeded, and chopped
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- 1 medium onion, finely chopped
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- 2 cloves garlic, sliced
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- 750 ml vegetable or chicken stock
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- Olive oil
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- Salt and freshly ground black pepper
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- Optional: fresh herbs such as parsley or thyme to finish
Instructions
Peel the marrow, cut it in half lengthways, and remove the seeds with a spoon. Chop the flesh into even-sized pieces so it cooks evenly and breaks down smoothly later.
Heat a large saucepan over medium heat and add a drizzle of olive oil. Add the chopped onion with a pinch of salt and cook gently for 8–10 minutes, stirring often, until soft and translucent. This slow cooking brings out sweetness and forms the flavour base.
Add the sliced garlic and cook for 30 seconds, stirring constantly. Keep the heat moderate to avoid browning, which can make the soup bitter.
Add the chopped marrow to the pan and stir well so it’s coated in the onion mixture. Cook for 5–7 minutes, stirring occasionally, allowing the marrow to soften slightly and release moisture.
Pour in the stock and bring the soup to a gentle simmer. Cook uncovered for 15–20 minutes, until the marrow is completely tender and easy to break apart with a spoon.
Remove the pan from the heat and blend the soup until smooth using a hand blender. Blend thoroughly for a silky texture. If the soup feels too thick, add a little hot water or extra stock.
Taste and season with salt and freshly ground black pepper. Let the soup rest for 5 minutes before serving so the flavours settle and round out.
Find it online: https://jamieolivereats.uk/marrow-soup/