Recipes > Soup > Vegetable Marrow Soup

Vegetable Marrow Soup


  • 1 large vegetable marrow
  • 1 quart water
  • 2 ounces butter
  • 1 gill of milk
  • 1 onion
  • 1 teaspoon salt
  • 2 tablespoons semolina


Peel the vegetable marrow, and cut it into rather thin slices, cut the onion in quarters, and put all into a good-sized saucepan in which the butter has been dissolved; add the salt and water, and simmer for one hour. Strain through a sieve, rubbing as much of the pulp through as possible; return the soup to the saucepan, shake in the semolina, stir for ten minutes after it boils, and add the milk just before serving.


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New Vegetarian Dishes (1892).

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