|Milk||1 1⁄2 Pint|
Peel the marrow, remove seeds and cut into slices.
Put it, with chopped onion, into a saucepan, cover with stock and simmer gently until soft.
Put through a sieve and add the milk to the resultant puree.
In another saucepan, melt the butter, stir in cornflour and allow to thicken.
Add the puree very gradually, stirring the whole until it comes to the boil.
Season and simmer for about 8 minutes.
A little cream, about 2 tablespoons, can be added just before serving.
Make sure that soup is not boiling at this stage and does not boil after the addition of cream.
Serving size: Complete recipe
Calories 1243 Calories from Fat 634
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 43.1 g215.5%
Trans Fat 0 g
Cholesterol 196.3 mg65.4%
Sodium 686.9 mg28.6%
Total Carbohydrates 119 g39.8%
Dietary Fiber 6.7 g26.8%
Sugars 59.9 g
Protein 35 g69.2%
Vitamin A 43.4% Vitamin C 158.6%
Calcium 100.6% Iron 13%
*Based on a 2000 Calorie diet