jmcquown > wrote:

> LOL, so it's a courgette? Why didn't he just say so?! They are a great
> addition to soup (assuming you've steamed most of the moisture out first)

Heh, I don't know the exact point at which a courgette becomes a marrow,
but they are certainly different! I would never add marrow to soup, as
you could only use it in chunks with the hard skin cut off and it would
be very fibrous and/or squooshy (technical term there), but I often add
thin slices of courgette to a 'Provencal' type soup, with herbs, tomato,
garlic and onion, thin vermicelli, and melted gruyere on top, delicious!

A marrow is more like a big green stripy squash in terms of cooking, I
guess.

Deb.
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"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield