Hamdi Saidani Jamie Oliver Marrow Soup Recipe is a classic British lunch that turns overgrown garden vegetables into something special. This creamy bowl uses fresh mint, vegetable stock, and a hint of onion to make the mild marrow taste fantastic.
Jamie Oliver’s way of doing this is clever because he doesn’t just boil the marrow until it’s mush. Most people think these big vegetables are too watery to have much character. I’ve found that if you let the marrow soften slowly in butter before adding any liquid, you get a much deeper sweetness that usually stays hidden.
The mint is what actually makes the whole thing work. Marrow on its own can be a bit flat or even slightly bitter if it’s a really old one from the bottom of the garden. When you add that fresh herb at the very end, it cuts through the heavy texture and makes everything taste bright. I once tried it with dried mint and it was a mistake. Always stick to the fresh leaves for this one.
Jamie Oliver Marrow Soup Recipe Ingredients
For the Soup
- 1 large (about 1kg) marrow
- 2 medium (150g) onions
- 2 cloves garlic
- 50g (3 1/2 tbsp) unsalted butter
- 1 liter (4 cups) vegetable stock
- 1 large bunch fresh mint
- 150ml (2/3 cup) double cream
- 1 pinch sea salt
- 1 pinch black pepper
For the Topping
- 1 tablespoon (15ml) extra virgin olive oil
- 4 small sprigs fresh mint
How To Make Jamie Oliver Marrow Soup Recipe
- 1. Prepare the marrow: Peel the thick skin off the marrow with a vegetable peeler or a sharp knife. Slice it in half lengthways and use a metal spoon to scrape out all the seeds and the stringy bits in the middle.
- 2. Chop the vegetables: Cut the cleaned marrow flesh into chunks roughly 2cm (3/4 inch) wide. Peel the onions and garlic, then chop them finely so they’ll soften at the same rate as the butter.
- 3. Soften the base: Melt the butter in a large pot over a medium heat until it starts to bubble. Stir in the onions and garlic, then cook them for about five minutes until they look see-through and smell sweet.
- 4. Cook the marrow: Toss the marrow chunks into the pot with the onions and put the lid on. Let them cook gently for 10 minutes, stirring every few minutes so nothing sticks to the bottom or browns too much.
- This stage is where the marrow releases its water and starts to get tender. If you skip this and just boil it in stock immediately, the soup will taste thin and watery rather than rich.
- 5. Simmer with stock: Pour the vegetable stock over the softened marrow and bring the liquid to a boil. Turn the heat down and let it simmer for 15 to 20 minutes until the marrow chunks feel soft when you poke them with a fork.
- 6. Add the mint: Pull the mint leaves off the stalks and throw them into the pot right at the end of the simmering time. Stir them in for just thirty seconds so they wilt but stay bright green.
- Adding the herbs too early makes them turn brown and lose that punchy flavor. Keeping this step for the very end ensures the soup looks vibrant instead of muddy.
- 7. Blend the soup: Use a stick blender to whiz the mixture until it’s completely smooth and there are no lumps left. If you’re using a jug blender, do it in small batches so the hot liquid doesn’t blow the lid off.
- 8. Finish with cream: Stir in the double cream and season the soup with a good pinch of salt and pepper. Heat it through gently for a minute but don’t let it boil again or the cream might split.
- 9. Serve the bowls: Ladle the hot soup into bowls and finish each one with a few small mint leaves. Drizzle a tiny bit of olive oil over the top to give it a nice shine before taking it to the table.
Recipe Tips
- Choose a younger marrow. While this recipe is great for using up giants, a medium-sized marrow usually has a better texture and less water. If yours is massive, you might need to simmer the stock for an extra five minutes to get it soft.
- Don’t skip the peeling. Marrow skin is much tougher than zucchini skin and it won’t blend down into a smooth texture. Even if it looks thin, get rid of it so your finished soup feels like velvet.
- Watch the salt levels. Some vegetable stocks are very salty, so wait until the very end to season the pot. Taste it after you’ve added the cream so you don’t overdo it.
- Make a bigger batch. This soup actually stays fresh in the fridge for up to three days and the mint flavor settles in nicely over time. Just make sure it’s completely cold before you put the lid on the container.
- Use a heavy-bottomed pot. A thin saucepan will create hot spots that might burn the butter or the onions. A thick pot spreads the heat evenly and helps the marrow soften without catching.
- Keep the mint fresh. Don’t chop the mint leaves until the exact moment you’re ready to throw them in the pot. They turn black very quickly once the air hits the cut edges.
What To Serve With Marrow Soup
A thick slice of crusty sourdough bread with plenty of salted butter is the best partner for this. It gives you something to dip into the cream and handles the weight of the soup well.
If you want something more substantial, a grilled cheese sandwich with sharp cheddar works perfectly. You could also try some salty bacon bits sprinkled on top to add a bit of crunch.
How To Store Marrow Soup
- Fridge: Put the soup in an airtight container once it’s reached room temperature. It’ll stay good for three days, though you might need to stir it as it settles.
- Reheat: The best way to warm this up is in a small saucepan over a low heat. Stir it constantly so the cream doesn’t catch on the bottom and stop as soon as it’s steaming. You can use a microwave, but go in 30-second bursts to avoid any messy explosions.
- Freeze: This soup freezes okay for about two months if you leave out the cream. If you’ve already added the dairy, the texture can get a bit grainy when it thaws, so it’s better to eat it fresh.
Jamie Oliver Marrow Soup Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 310 kcal
- Protein: 4g
- Fat: 26g
- Carbohydrates: 15g
- Sugar: 8g
- Sodium: 620mg
FAQs
Can I use zucchini instead of marrow in this Jamie Oliver Marrow Soup Recipe?
Yes, you can use about four or five large zucchinis if you don’t have a marrow. They’re basically the same vegetable but the flavor will be slightly more concentrated since they have less water.
Why is my marrow soup coming out watery?
This usually happens if you don’t cook the marrow chunks in butter before adding the stock. That initial ten minutes of sweating the vegetables helps remove the excess moisture so the soup stays thick.
Can I make Jamie Oliver Marrow Soup Recipe vegan?
Yes, just swap the butter for a light olive oil and use a plant-based cream alternative like oat or soy. The mint and marrow still taste great without the dairy.
Do I have to remove the seeds?
Yes, you must scrape out the seeds and the fluffy stuff in the center. Those bits are tough and bitter, and they’ll make your soup feel gritty even after a long time in the blender.
How do I stop the cream from curdling?
Make sure the soup isn’t at a rolling boil when you pour the cream in. Turn the heat right down to a simmer and just warm it through to keep the texture smooth.
More Jamie Oliver Recipes:
- Jamie Oliver Marrow Chutney
- Jamie Oliver Vegetarian Cottage Pie
- Jamie Oliver Naan Bread No Yeast
- Jamie Oliver Mango Chutney
- Quick Pickled Red Onions
Jamie Oliver Marrow Soup
Description
Jamie Oliver Marrow Soup Recipe is a classic British lunch that turns overgrown garden vegetables into something special. This creamy bowl uses fresh mint, vegetable stock, and a hint of onion to make the mild marrow taste fantastic.
Ingredients
For the Soup
For the Topping
Instructions
-
Prepare the marrow: Peel the thick skin off the marrow with a vegetable peeler or a sharp knife. Slice it in half lengthways and use a metal spoon to scrape out all the seeds and the stringy bits in the middle.
-
2. Chop the vegetables: Cut the cleaned marrow flesh into chunks roughly 2cm (3/4 inch) wide. Peel the onions and garlic, then chop them finely so they’ll soften at the same rate as the butter.
3. Soften the base: Melt the butter in a large pot over a medium heat until it starts to bubble. Stir in the onions and garlic, then cook them for about five minutes until they look see-through and smell sweet.
-
4. Cook the marrow: Toss the marrow chunks into the pot with the onions and put the lid on. Let them cook gently for 10 minutes, stirring every few minutes so nothing sticks to the bottom or browns too much.
This stage is where the marrow releases its water and starts to get tender. If you skip this and just boil it in stock immediately, the soup will taste thin and watery rather than rich.
-
5. Simmer with stock: Pour the vegetable stock over the softened marrow and bring the liquid to a boil. Turn the heat down and let it simmer for 15 to 20 minutes until the marrow chunks feel soft when you poke them with a fork.
-
6. Add the mint: Pull the mint leaves off the stalks and throw them into the pot right at the end of the simmering time. Stir them in for just thirty seconds so they wilt but stay bright green.
Adding the herbs too early makes them turn brown and lose that punchy flavor. Keeping this step for the very end ensures the soup looks vibrant instead of muddy.
-
7. Blend the soup: Use a stick blender to whiz the mixture until it’s completely smooth and there are no lumps left. If you’re using a jug blender, do it in small batches so the hot liquid doesn’t blow the lid off.
-
8. Finish with cream: Stir in the double cream and season the soup with a good pinch of salt and pepper. Heat it through gently for a minute but don’t let it boil again or the cream might split.
- 9. Serve the bowls: Ladle the hot soup into bowls and finish each one with a few small mint leaves. Drizzle a tiny bit of olive oil over the top to give it a nice shine before taking it to the table.
