*  Exported from  MasterCook  *
 
                           Marrow And Cumin Soup~
 
 Recipe By     : THE SUNDAY TELEGRAPH MASTERCHEF COLLECTION # 11
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.