Recipe By : THE SUNDAY TELEGRAPH MASTERCHEF COLLECTION # 11
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 Medium Potatoes, About 1 Lb In Weight
Salt And Freshly Ground Black Pepper
1 Small Marrow (Squash) Or
1 Pound Courgettes (Zucchini)
10 Milliliters Cumin Seed
150 Milliliters Soured Cream
Chopped Parsley -- For Sprinkling
Peel the potatoes, place in a saucepan and cover with plenty of salted water.
Peel and core the marrow or courgettes, cut into pieces and put into a steamer.
Tie the cumin seeds in a square of muslin and add to the marrow. Place the
steamer on top of the saucepan of potatoes. Bring to the boil and simmer for
about 20 minutes until the potatoes are tender and the marrow is softened.
Discard the cumin.
Put the marrow or courgettes and potatoes in a blender or food processor with
600 ml of the cooking water. Work until smooth, then return to the pan. Reheat
gently. Divide between warmed soup bowls and top each serving with a generous
swirl of soured cream and a sprinkling of chopped parsley. Serve at once.
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NOTES : Recipe taken from "The Masterchef Collection", Ebury Press, L 12.99.
