Try this lovely soup, its quick and easy and delicious with fresh crusty bread rolls.
- 1 punnet baby marrows, thickly sliced
- 1 onion, chopped
- 1 chicken stock cube
- About 500ml hot water
- 250ml cream
- Half a round of feta cheese (optional)
Place the baby marrows, onion, chicken stock and hot water in a saucepan and cook until marrows are tender.
Liquidise or mash, return to the saucepan and add the cream. If it appears too thick, add a little milk.
Just before serving, crumble the feta into the soup.