I remember the first time I tried marrow soup. It wasn’t something I grew up with, but I had just moved into a new neighborhood, and my neighbor, an old English woman, invited me over for dinner. As we sat in her cozy kitchen, she served me a steaming bowl of marrow soup. At first, I wasn’t sure what to expect. The thick, creamy texture and the deep, rich flavor were like nothing I’d ever tasted. After one spoonful, I was hooked.
Marrow is one of those ingredients that many people overlook. But if you’re open to trying something new, Jamie Oliver’s marrow soup recipe is an incredible way to bring it into your kitchen. Simple, satisfying, and comforting, this soup makes the most of marrow’s subtle yet delicious flavor. It’s the perfect dish to serve when you want something hearty but not too heavy.
Jamie Oliver’s Marrow Soup Recipe
Jamie Oliver’s marrow soup recipe is nothing short of a delight. It’s a classic, rustic dish that brings together the flavors of marrow, vegetables, and herbs. I’ve made this recipe countless times, and every time, it’s just as satisfying. The beauty of this soup lies in its simplicity.
Here’s a quick rundown of what makes it so great:
- Marrow: The star of the show. Its soft, subtle flavor infuses the soup with a richness that’s both comforting and sophisticated.
- Vegetables: A mix of onions, carrots, and celery gives the soup a balanced texture and depth of flavor.
- Herbs: Fresh herbs like thyme and bay leaves really make the flavors pop.
Ingredients Needed
I remember the first time I gathered the ingredients for this soup. It was a Saturday morning, and I was determined to recreate the magic from my neighbor’s kitchen. The ingredient list is simple, but it’s all about quality and balance.
Here’s what you’ll need:
- 1 large marrow (around 1.5-2 pounds): The marrow is the key, so don’t skimp on size or quality.
- 2 tablespoons olive oil: To sauté the veggies and bring out their flavor.
- 1 large onion, chopped: This provides the base flavor.
- 2 carrots, peeled and chopped: Adds sweetness and depth.
- 2 celery stalks, chopped: A classic addition to any soup base.
- 2 cloves garlic, minced: For an aromatic, savory punch.
- 1 liter vegetable stock: You can use chicken stock if you prefer, but vegetable stock keeps it light.
- 1 teaspoon dried thyme: A wonderful herb that complements marrow’s mild taste.
- 1-2 bay leaves: To enhance the savory flavors.
- Salt and pepper to taste: For seasoning.
- A squeeze of lemon juice: Adds a little tang and brightness to balance the richness.
How To Make Jamie Oliver’s Marrow Soup
The first time I made this soup, I was surprised by how quickly everything came together. From start to finish, it only took about an hour, which was perfect for a lazy afternoon. Here’s the step-by-step process:
- Prep the marrow: Cut the marrow in half, scoop out the seeds, and chop it into large chunks. If you haven’t worked with marrow before, it’s like a giant zucchini, so it’s easy to cut.
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Add the garlic and marrow: Stir in the garlic and cook for another minute. Then, toss in the chopped marrow and stir to combine.
- Simmer the soup: Pour in the vegetable stock, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. The marrow should be soft and falling apart by then.
- Blend the soup: Remove the bay leaves, and use a hand blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup.
- Finish and serve: Season with salt, pepper, and a squeeze of lemon juice. Ladle into bowls, and you’re ready to enjoy!
Ingredient Science Spotlight
Let’s take a closer look at the science behind some of the key ingredients in Jamie Oliver’s marrow soup:
- Marrow: Marrow is part of the squash family. Its flesh is mild and subtly sweet, making it the perfect base for soups. It’s high in water content and low in calories, making it a great ingredient for light but filling meals. When cooked, marrow breaks down into a creamy texture, which helps thicken the soup.
- Carrots: These add more than just color. Carrots are rich in beta-carotene, a powerful antioxidant that can help protect your skin and eyes. The natural sweetness of carrots also balances the savory elements of the marrow.
- Onions and Garlic: These two are a powerhouse in any soup. Onions provide a deep, savory flavor, while garlic contributes its own distinct, aromatic bite. Together, they form the perfect base for any soup or stew.
- Herbs: Thyme and bay leaves are essential for creating complex flavors. Thyme has a woodsy, slightly lemony taste, while bay leaves bring a subtle bitterness that balances the richness of the marrow.
Expert Tips
- Use a variety of marrow: If you can find different types of marrow (e.g., yellow or green), experiment with them. Each variety has its own flavor profile, which can subtly alter the taste of your soup.
- Don’t rush the sauté: When you’re sautéing the vegetables at the start, take your time. Let them cook down slowly. This step builds the base of the soup, and the longer you cook the veggies, the more flavor they’ll develop.
- Adjust the consistency: If you prefer a thinner soup, add more stock or water. If you like it thicker, blend less of the soup. You can also add a splash of cream at the end for extra richness.
- Add extra greens: To add more nutrition, throw in a handful of spinach or kale towards the end of cooking. They’ll wilt right into the soup and provide a lovely color contrast.
Recipe Variations
If you’re in the mood to switch things up, here are a few variations of Jamie Oliver’s marrow soup that I’ve tried and loved:
- Marrow and Potato Soup: Add one or two peeled potatoes to the mix. They’ll help make the soup even creamier and add a heartier texture.
- Spicy Marrow Soup: Add a pinch of chili flakes or a small chopped red chili along with the garlic for a bit of heat. The spice will add an exciting contrast to the marrow’s mild flavor.
- Marrow and Bacon Soup: Fry up some bacon until crispy and crumble it over the top of the soup before serving. The smoky, salty bacon complements the creamy marrow perfectly.
Final Words
I’ve made this soup countless times, for myself, friends, and family. It’s one of those dishes that never disappoints. It’s simple, wholesome, and just right for a cozy evening. What I love most about this recipe is that you can adapt it however you like. Whether you add extra vegetables, spices, or proteins, it always turns out delicious.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Marrow Soup?
You’ll need marrow, onion, garlic, vegetable stock, olive oil, and fresh herbs like thyme or parsley.
How Long Does Jamie Oliver’s Marrow Soup Take To Cook?
It usually takes about 45 minutes to an hour, depending on how long you simmer the marrow and vegetables.
Can I Make Jamie Oliver’s Marrow Soup In Advance?
Yes, the soup keeps well in the fridge for a few days, or you can freeze it for later.