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Marrow and dill soup

For a richer soup, put one teaspoonful of smetana in the bottom of each bowl before the soup is poured in. This will increase the calories per portion slightly.
Preparation time: 15 minutes, plus standing time,
Cooking time: 20 minutes,
Calories: 83 per portion

ingredients

serves 4
1 kg (2 1/4 lb) marrow, peeled, seeded and grated
salt
1 1/2 teaspoons oil
1 1/2 teaspoons plain flour
1 tablespoon mild French mustard
1 tablespoon dried dill
900 ml (1 1/2 pints) chicken stock
1 tablespoon lemon juice
1 teaspoon sugar (optional)
paprika, to garnish

method

1. Put the marrow in a colander, sprinkle a little salt over and leave to stand for 20 minutes.

2. Heat the oil in a large saucepan, put in the marrow and sprinkle with the flour. Stir well, then cook for 1 minute, stirring all the time.

3. Add the mustard and half the dill, stir, then pour the stock in slowly, still stirring. Cover and simmer very gently for 15-20 minutes, do not allow to boil vigorously.

4. For a smooth-textured soup, cool slightly, then blend in a liquidizer. Taste and adjust the seasoning, adding lemon juice and sugar as necessary. Stir in the remaining dill. Pour into warmed soup bowls, sprinkle a little paprika over each portion and serve.

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