Golden Summer Soup
900ml (1½ pints) Vegetable or Chicken Stock
675g (1½ lb) Marrow or Squash
2-3 Tomatoes
1 large Onion
150ml (¼ pint) Butter Milk
50g (2oz) fresh Basil
2 tbsp Oil
In large saucepan, sauté the chopped onion in oil over medium heat for 10 minutes or until golden.
Add the chopped tomatoes and stirring for 5 minute or until soft.
Add chopped marrow and stock to saucepan.
Boil, then cover and simmer for 15-20 minutes or until the marrow or (squash) is tender.
Remove and puree in blender or food processor until smooth.
Stir in basil.
Serve warm or cold, garnished with some basil and thin, round slices of tomato floated on top.
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