|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.