Marrow and Roasted Garlic Soup

from http://www.telegraph.co.uk/foodanddrink/recipes/3292157/Readersrecipes-marrow.html

• 1 large head of garlic
• 4 fl oz/110ml olive oil
• 1 marrow (mine weighed about 3lb/1.5kg)
• 2oz/60g butter
• 1 medium onion, chopped
• 1.5 pints/850ml chicken stock (ideally homemade, otherwise half-strength stock cube)
• Salt and pepper
• 5 fl oz/140ml single cream
• snipped chives (optional)

Heat the oven to 400F/200C/Gas mark 6.

Break the garlic into cloves, leaving on the skins. Put the oil in an ovenproof dish and turn the garlic cloves in it until they are coated. It may seem a lot of oil, but any less and you risk burning the garlic. Roast for 15 minutes. [note: They were a bit overdone when I did this, maybe try 12 mins] Cool slightly, then press out the pulp and mash it. Discard the skin and any hard or coloured bits of garlic. If one or two cloves burst in the oven, they will have to be thrown away, too, unless you can salvage the soft, creamy white part. Strain the oil and use it for other cooking.

While the garlic is cooking, peel, deseed and chop the marrow. Melt the butter in a large saucepan and soften the onion without letting it brown. Add the marrow, stock, garlic pulp, salt and pepper. Cover and simmer gently until the marrow is soft. Cool, liquidise until smooth and sieve. Reheat gently, without boiling, and stir in the cream [Note: Don't overdo it! + if freezing any, do before adding cream]. Scatter on a few chives before serving if you like.