Serves 6
1 small tender marrow
21/2 oz (65g) butter
pinch of sugar
bouquet of parsley sprigs
salt and freshly milled pepper 1/2 pint (300ml) milk
1/2 onion
1 bay leaf
1 oz (25g) plain flour
1 pint (600ml) chicken stock
Garnish
1/2 honeydew melon
paprika
Peel the marrow and cut in half lengthways. Scoop out the seeds and cut marrow flesh in chunks. Blanch in boiling water for 2 minutes, then drain. Melt 1 oz (25g) of the butter in a large saucepan over low heat. Add the marrow, sugar, parsley and a seasoning of salt and pepper. Cover with a pan lid and cook gently for 15 minutes until soft.
Meanwhile, heat the milk with the onion and bay leaf in a separate saucepan. Draw off the heat and allow flavours to infuse for 10 minutes. Melt remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk (discard onion and bay leaf), stirring all the time, and bring to the boil. Cook gently for 2-3 minutes, stirring, to make a smooth thick sauce. Add the chicken stock and white sauce to the marrow. Cook gently, covered, for a further 15 minutes. Discard parsley and pass soup mixture through a food mill, or puree in an electric blender or food processor. Allow to cool, then chill.
Scoop out the melon flesh with a melon baller. Divide between six chilled soup howls. Ladle the soup into the bowls and sprinkle with paprika.
Variation: For hot marrow soup, do not allow soup to cool, but return to the rinsed pan, reheat and check seasoning. Omit the honeydew melon.