Recipes > Soup > Vegetable Marrow Soup

Vegetable Marrow Soup


  • 1 medium-sized marrow
  • 1 onion
  • 1/2 ounce of finely chopped parsley
  • 2 tablespoonfuls of Allinson fine wheatmeal
  • 1 pint of milk
  • 1 quart of water
  • 1/2 ounce of butter
  • pepper and salt to taste


Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving.


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Dr. Allinson's Cookery Book (1915).

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