Velő leves (Marrow soup)

Velő leves...simmering

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

A marrow soup with walnuts and herbs.

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Ingredients

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 chicken or 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 re-heat without boiling.
5. Serve sprinkled with extra paprika and chopped parsley.

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, together with a big handful of lardons, made from my home smoked bacon.