Velő leves (Marrow soup)
A marrow soup with walnuts and herbs.
Hungarian recipes
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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
- Drain the grated marrow slightly and fry in the oil or lard, with the onions.
- Sprinkle with the paprika, marjoram and a little salt.
- When the onions are half-cooked, add the stock and simmer until the marrow has 'melted' into the liquid.
- Add the walnuts, vinegar and cream and reheat without boiling.
- 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.
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