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Chilled baby marrow soup

Ingredients 11
Servings 8


  • 30
    olive oil
  • 1
    small onion, diced
  • 3
    cloves garlic, crushed
  • 1
    baby marrows, roughly chopped or sliced
  • salt and white pepper to taste
  • freshly grated nutmeg
  • 10
    grated lemon peel
  • 1
    beef, vegetable or chicken stock
  • 1
    hard-boiled egg
  • 6
    radishes, well washed
  • 4
    small fresh oyster or fresh button mushrooms


Heat oil in a saucepan and gently cook onion and garlic until softened but not browned. Add baby marrows, seasoning and lemon peel. Add stock and cook briskly, covered, for 8 to 10 minutes. Purée, cover and refrigerate until chilled. Chop egg and radishes finely. Clean mushrooms and drizzle a little lemon juice over. Adjust seasoning and serve, sprinkled with chopped egg, radishes and mushrooms. TOTAL KILOJOULE COUNT: 2 485 kJ (595 Cal). A portion: 310 kJ (75 Cal).

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