Baby marrow, pear and ginger soup

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 medium-sized onion, roughly chopped
50 g butter
3 T olive oil
500 g baby marrows, roughly chopped
3 pears, roughly chopped
1 x 2 cm piece fresh ginger, roughly chopped
2 cups strong vegetable stock
1 cup fresh cream
Sea salt,
Freshly ground black pepper
Grated nutmeg and a squeeze of lemon juice, to season
1 cup crème fraîche
3 T dry vermouth
Seasonal sprouts, for sprinkling
Toasted bruschetta, for serving

Cooking Instructions

Sauté the onion over a medium heat in the butter and olive oil.
Add the baby marrow, pear and ginger, and sauté for another 2 to 3 minutes. Add the stock and cream. Simmer for 4 to 5 minutes, until the pear and baby marrow are soft. Place in a liquidiser and blend until the soup is smooth and silky.
Season to taste with salt, black pepper, nutmeg and lemon juice. Combine the crème fraîche with the dry vermouth and spoon over the soup just before serving. Sprinkle with seasonal sprouts.
Serve with toasted bruschetta.
Per serving: 2152.9kJ, 4.3g protein, 45.6g fat, 17.8g carbs