(serves 6)

  • 800 g baby marrows, cut into large chunks
  • 15 ml powdered chicken stock
  • 100 ml water
  • 200 ml milk
  • 250 ml cream
  • salt and freshly ground black pepper to taste

Put the baby marrows, chicken stock and water in large pot. Bring to the boil and cook until the marrows are soft. Remove from the heat, leave to cool and pour into your food processor when at room temperature. Mix until smooth. Pour into a mixing bowl and add the milk and cream. Mix well. Season with salt and black pepper. Pour the soup into a flask that seals securely and refrigerate until ice cold.