Marrow, potato and sage soup
1 onion chopped
1 garlic clove, chopped
40g butter (we used vegetable oil)
750g marrow, peeled and diced
350g potatoes, peeled and diced
4 fresh sage leaves
2 tsp sugar
1.2 litres veg or chicken stock
150 ml single cream (we used alpro soy cream)
Fresh parsley or sage leaves, chopped to garnish
Salt and Pepper
In a large saucepan cook the onion and garlic gently in the butter until tender, without browning.
Add the marrow, potato and sage leaves, turn and coat in the butter, cover tightly and sweat over a low heat for 10 minutes, stirring occasionally. Now add the sugar, stock, salt and pepper and bring to the boil.
Simmer for 20-30 minutes until the vegetables are very tender. Cool slightly, fish out the sage leaves and discard, and then liquidise the soup in several batches. Return to the pan and add the necessary extra stock or water. Adjust seasoning.
When ready to server, bring back to the boil, draw off the heat and stir in the single cream. Garnish with chopped parsley or sage leaves.