Velő leves - Marrow soup (V)

A marrow soup with walnuts and herbs.

Hungarian recipes

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Velő leves - Marrow soup (V)

Servings:	Serves 4
Calories per serving:	539
Ready in:	1 hour
Prep. time:	20 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	5th August 2013

Best recipe review Marrows and walnuts! 4/5 That's a new one on me! NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g marrow, peeled, seeded, pithed and grated into a bowl
• 1 large onion, finely sliced
• 45 ml oil or melted lard
• 1 teaspoon marjoram
• Hungarian paprika, to taste
• Salt
• 60 g walnuts, finely chopped
• Parsley, finely chopped, to taste
• 1.5 litres vegetable stock
• 15 ml white wine vinegar
• 300 ml single cream

Method

1. Drain the grated marrow slightly and fry in the oil or lard, with the onions.
2. Sprinkle with the paprika, marjoram and a little salt.
3. When the onions are half-cooked, add the stock and simmer until the marrow has 'melted' into the liquid.
4. Add the walnuts, vinegar and cream and reheat without boiling.
5. Serve sprinkled with extra paprika and chopped parsley.

• 

  Velő leves...simmering

• 

  The ingredients - (only 1/5 of the squash was used!)

Variations

Use any edible vegetable of the marrow family such as courgettes, squash etc - whatever is available.

Add Crushed garlic and/or caraway seeds if liked.

I added a few chopped celery hearts instead of the parsley.

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