Warm up with a bowl of baby marrow and butter-bean soup, a creamy and comforting dish that pairs perfectly with gruyère and mustard soldiers.
Packed with goodness from the fresh produce, whether served as a starter or a light main course, it’s sure to become a favourite in your culinary repertoire. Plus, the soldiers are so delicious, you’ll want to make them for every meal!
Baby marrow and butter-bean soup with Gruyère and mustard soldiers
Ingredients
- Soup
- 5ml (1 tsp) olive oil
- 1 (120g) red onion, peeled and chopped
- 15ml (1 tbsp) garlic, crushed
- 750ml (3 cups) chicken/vegetable stock
- 1 x 410g tin butter beans, drained
- 400g baby marrows, sliced into rounds
- 80g baby spinach
- 125ml (½ cup) fresh cream + extra, to serve
- salt and freshly ground black pepper, to taste
- Gruyère and Mustard Soldiers
- 8 thick slices farm-style white bread, buttered on both sides
- 20ml (4 tsp) Dijon mustard
- 8 slices Gruyère
- handful raw baby marrow ribbons, to garnish
- handful fresh basil, to garnish (optional)
Instructions
For the soup, heat the oil in a pot over medium heat. Add the onion and gently fry until soft and translucent, 15 minutes. Stir in the garlic and fry for a further 2 minutes. Pour in the stock and beans and bring to a boil. Add the baby marrow rounds and cook for 5 minutes. Add the spinach and remove from heat. Use a hand blender to blitz until smooth. Stir in the cream and season to taste.
For the soldiers, heat a large non-stick pan over medium heat. Spread some Dijon mustard on 1 slice of the buttered bread, top with 2 slices of Gruyère and close it up with another slice of bread. Repeat with the remaining slices of bread. Fry the bread in the pan until golden and crisp, 2 – 3 minutes on each side. Cut into soldiers.
To assemble, ladle the soup into the serving dishes, drizzle with a bit of cream and garnish with a few baby marrow ribbons. Serve with a side of toasted soldiers and garnish with basil leaves, if desired.
Buy the best farm-style bread possible as it will really improve your end result. A firm sourdough will also work well. When making toasted soldiers or sandwiches in a pan, place a side plate on top of the bread while frying – this weighs it down and helps to create a crispier crunch and golden finish. To make baby marrow ribbons, simply use a vegetable peeler to peel off ribbons from the vegetable. Stop when you reach the seeded part.
ALSO SEE: IRISH POTATO, LEEK, AND PEA SOUP WITH SHAMROCK CROÛTONS
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
