Tomato Marrow Soup Cooking method
Serves 8
Ingredients for Tomato Marrow Soup
4 ounces bone marrow
6 fresh tomatoes, seeded, peeled and chopped
3 tablespoons butter or ghee
2 medium onions, sliced
1/2 cup white wine or vermouth
6-8 cups beef stock
sea salt and pepper to taste
pinch cayenne pepper
about 1 cup cultured cream
Use the marrow from the bones used to make stock for this delicious
soup—the red of the tomatoes will cover up any grey.
Sauté onions gently in melted butter until very limp and golden brown.
Add the tomatoes and sauté over medium heat, stirring occasionally
until all liquid has evaporated. Add wine or vermouth and boil down
slightly. Add beef broth and marrow and bring to a simmer. Skim off
any scum that may rise to the surface and simmer about 15 minutes.
Blend with a handheld blender. Season to taste and serve with cultured
cream.
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