This baby marrow and butter-bean soup with Gruyère and mustard soldiers soup is packed with goodness from the fresh produce. 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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
